Jalapeño Shrimp Skewers

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.