12 uncooked jumbo shrimp, peeled and deveined.
¼ cup Italian salad dressing
¼ cup orange juice
6 bacon strips, cut in half
1 oz pepper jack or cheddar cheese, julienned
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 for 30 minutes.
Meanwhile, in a skillet or microwave, cook bacon over medium heat until cooked but not crisp. Drain on paper towels.
If grilling the shrimp, 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 4 in. from the heat for 3 minutes on each side or until the shrimp turn pink.