Cut a small slit on the back of each shrimp, not cutting all the way through.
In a large resealable plastic bag, combine the salad dressing and orange juice. Add shrimp.
Seal bag and turn to coat. Refrigerate about 30 minutes.
Coat grill rack with nonstick cooking spray. Prepare grill for indirect heat.
Drain and discard marinade.
Place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with wooden toothpicks. Grill over indirect medium heat or broil inches from the heat for 3 minuteson each side or until the shrimp turns pink.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (44g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 51 (60%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 35.8mg||11 %|
|Sodium 372.6mg||13 %|
|Potassium 98.8mg||3 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 85
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