Finger-Lickin’-Good Shrimp

• 12 uncooked jumbo shrimp, peeled and deveined
• 1/4 cup Italian salad dressing
• 1/4 cup orange juice
• 6 bacon strips, cut in half
• 1 ounce pepper Jack or cheddar cheese, julienned

1. Cut a small slit on the back of each shrimp, not cutting all the way through. In a large resealable plastic bag, combine the salad dressing and orange juice; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Meanwhile, in a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels.
3. Drain and discard marinade. Place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with toothpicks.
4. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat with a drip pan.
5. Place shrimp over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 3 minutes on each side or until shrimp turn pink.

jumbo shrimp, italian salad dressing, orange juice, bacon, pepper

Taken from www.tasteofhome.com/recipes/finger-lickin-good-shrimp/ (may not work)