Bacon-Wrapped Stuffed Shrimp

• 72 each uncooked extra-large shrimp, peeled, deveined
• 2-1/4 cups KRAFT Signature Sun Dried Tomato Oregano Dressing, divided
• 1-1/2 cups RITZ Crackers, finely crushed
• 3/4 cup KRAFT 100% Shredded Parmesan Cheese - Full Moisture
• 6 Tbsp. fresh basil, chopped
• 2 Tbsp. fresh garlic, minced
• 72 slices OSCAR MAYER Fast Prep Precooked Bacon

1. Partially split each shrimp by making a cut lengthwise along top of shrimp, being careful not to cut all the way through shrimp.
2. Pour 1-1/2 cups of the dressing (or 1/4 cup of the dressing for trial recipe) over shrimp in resealable plastic bag; seal bag.
3. Refrigerate 15 min.
4. to marinate.
5. Meanwhile, combine remaining 3/4 cup dressing (or remaining 2 Tbsp.
6. dressing for trial recipe), the crackers, cheese, basil and garlic.
7. Remove shrimp from marinade; discard bag and marinade.
8. Stuff each shrimp with 1 tsp.
9. of the cracker mixture; wrap in 1 slice bacon.
10. Place on parchment paper-lined full sheet pan (or half sheet pan for trial recipe).
11. Bake in 350 degrees F-convection oven for 4 to 5 min.
12. or until shrimp are cooked through.

shrimp, oregano dressing, crackers, parmesan cheese, fresh basil, fresh garlic, mayer

Taken from www.kraftrecipes.com/recipes/bacon-wrapped-stuffed-shrimp-106621.aspx (may not work)