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Jalapeno Shrimp Skewers



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


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