Finger-Lickin'-Good Shrimp |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
My husband and I were vacationing in Cabo San Lucas, Mexico when we happened upon a terrific restaurant that served shrimp wrapped in bacon. Though I've changed them slightly, these delicious appetizers are enjoyed by everyone who tries them. Ingredients:
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 |
Directions:
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. Yield: 6 servings.
|
|