• Pour 6 tablespoons dressing into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 15 minutes.
• Meanwhile, in a skillet or microwave, cook bacon until cooked but not crisp. Drain on paper towels.
• 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.
• 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.
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