Shrimp-Jalapeno Poppers

• 32 uncooked large shrimp (1 lb.), peeled, deveined
• 1/3 cup KRAFT Zesty Italian Dressing
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. chopped fresh cilantro
• 32 RITZ Crackers
• 6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese
• 11 slices OSCAR MAYER Bacon, each cut into 3 pieces Rite Aid 2 For $7.00 thru 02/06
• 4 fresh jalapeno peppers, each cut into 8 slices

1. Toss shrimp with dressing.
2. Refrigerate 30 min.
3. to marinate.
4. Meanwhile, mix sour cream and cilantro.
5. Refrigerate until ready to use.
6. Heat grill to medium heat.
7. Place crackers in single layer in disposable foil pan.
8. Cut cheese into 16 slices, then cut each slice diagonally in half.
9. Place on crackers; cover with foil.
10. Drain shrimp; discard marinade.
11. Wrap each shrimp with piece of bacon; thread onto skewers.
12. (Discard remaining bacon piece.)
13. Grill skewers 10 min.
14. or until shrimp turn pink, turning frequently.
15. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min.
16. Remove from grill.
17. Let stand, covered, 1 to 2 min.
18. or until cheese is slightly melted.
19. Remove shrimp from skewers; place on crackers.
20. Top with sour cream mixture and peppers.

shrimp, italian dressing, s, fresh cilantro, crackers, cracker barrel sharp, bacon, jalapeno peppers

Taken from www.kraftrecipes.com/recipes/shrimp-jalapeno-poppers-122524.aspx (may not work)