1-1/2 lb. large shrimp, at least 31-40 count
1/2 cup Italian dressing
1 fresh jalapeño pepper
2 oz. Monterey jack cheese
12 slices bacon, cut into thirds
6 bamboo skewers
Butterfly shrimp by removing shell,
except for last tail segment.
On underside of shrimp tails,
cut nearly all the way through.
Marinate in dressing 10 minutes;
reserve marinade for basting on grill.
Slice pepper in half lengthwise; remove seeds.
Slice into very thin matchsticks; set aside.
Slice cheese into matchsticks; set aside.
Place 1 strip pepper and 1 strip cheese in center
of each shrimp. Close shrimp,
wrap with 1/2 slice bacon,
thread onto skewers (about 6 shrimp per skewer).
Grill shrimp over medium heat 5 minutes,
turning and basting once.
Shrimp are done when opaque throughout.
Makes 6 servings @ 5 shrimp per skewer.