Jalapeno Shrimp Skewers

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  • 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


  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.