Directions:
- Cut a small slit on the back of each shrimp, not cutting all the way through.
- In a large resealable plastic bag, combine salad dressing and orange juice, add shrimp, seal bag, turn to coat and refrigerate 30 minutes.
- Meanwhile, cook bacon in a skillet but not until it is crisp.
- Drain bacon on paper towels.
- If grilling the shrimp, coat grill rack with cooking spray and prepare for indirect heat.
- Drain and discard marinade.
- Place a piece of cheese in the slit of each shrimp back and wrap with bacon, securing ends with a toothpick.
- Grill over indirect heat or broil 4 inches from heat for 3 minutes each side, or until the shrimp turns pink.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.17 Kcal (1579 kJ) | ||
| Calories from fat | 265.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.52g | 45% | |
|---|---|---|---|
| Cholesterol | 64.51mg | 22% | |
| Sodium | 949.19mg | 40% | |
| Potassium | 168.73mg | 4% | |
| Total Carbs | 17.14g | 6% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.7mg | 4% | |
| Calcium | 64.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 288.83 Kcal (1209 kJ) | ||
| Calories from fat | 203.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.6g | 45% | |
|---|---|---|---|
| Cholesterol | 49.4mg | 22% | |
| Sodium | 726.86mg | 40% | |
| Potassium | 129.21mg | 4% | |
| Total Carbs | 13.13g | 6% | |
| Sugars | 1.63g | 9% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 8.51g | 22% | |
| Vitamin C | 6.4mg | 14% | |
| Iron | 0.5mg | 4% | |
| Calcium | 49.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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