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.