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Serves/Makes: 6

Ingredients:

• 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

How to cook:

• Butterfly shrimp by removing shell except for last tail segment.
• On underside of shrimp tails, cut nearly all the way through.
• Marinate in dressing for 10 minutes; reserve marinade for basting on the grill.
• Slice pepper in half lengthwise; remove seeds and slice into very thin "matchsticks"; set aside.
• Slice cheese into "matchsticks"; set aside.
• 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).
• Grill shrimp over medium heat for 5 minutes, turning and basting once.
• Shrimp are done when opaque throughout.

This recipe for Barbecued Shrimp with Jalapeno Pepper serves/makes: 6

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Main Ingredient: Shrimp
Preparation Method: Barbecue