Katey's Kitchen

• 12 uncooked jumbo shrimp, peeled and deveined
• 1/4 c Italian salad dressing
• 1/4 c orange juice
• 6 bacon strips, cut in half
• 1 oz Pepper Jack or cheddar cheese, sliced julienne style

~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. Meanwhile, in a skillet or microwave, cook bacon over medium heat until cooked but not crisp. Drain on paper towels

~If grilling the shrimp, coat grill rack with nonstick cooking spray. Prepare grill for indirect heat. Drain and discard marinade; place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with wooden toothpicks. Grill over indirect medium heat or broil 4″ from the heat for 3 minutes on each side or until the shrimp turns pink.

• 1 (15 1/2oz) can refried beans (choice)
• 1 Tbl lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 c sour cream
• 1 c guacamole
• 1 c grated Mexican-blend cheese
• 3 plum tomatoes, seeded and chopped
• 3 scallions, sliced
• 1 cup shredded romaine lettuce, shredded
• Cilantro
• Tortilla chips

~In large bowl, combine beans, lime juice, salt, pepper and 1 Tbl water. Spread evenly on serving platter

~Layer on sour cream, leaving a 1″ border of beans visible. Add guacamole, leaving 1″ of sour cream visible. Continue adding layers – cheese, tomatoes, scallions, and lettuce – making each one smaller than the one before. Sprinkle with cilantro.

~Serve immediately with chips or cover and refrigerate up to 2 hours.