Ingredients

• 1/2 cup creamy Caesar salad dressing, divided
• 1 pound uncooked medium shrimp, peeled and deveined
• 15 bacon strips, cut in half
• 2 Jalapeno peppers, seeded and thinly sliced

Preparation

1. Pour 6 tablespoons dressing into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 15 minutes.
2. Meanwhile, in a skillet or microwave, cook bacon until cooked but not crisp. Drain on paper towels.
3. Drain and discard marinade; place a jalapeno slice on each shrimp. Wrap bacon around shrimp; secure ends with toothpicks. Place shrimp on a broiler pan coated with cooking spray.
4. Broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing. Remove toothpicks. Yield: 2-1/2 dozen.
   Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.