Shrimp-Jalapeño "Poppers"

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

32 uncooked deveined peeled large shrimp (1 lb.)
⅓ cup Italian dressing
½ cup sour cream
2 Tbsp. chopped fresh cilantro
32 RITZ Crackers
6 oz. sharp cheddar cheese
11 slices bacon, each cut into 3 pieces
4 fresh jalapeño peppers, each cut into 8 slices

Nutrition factsNutrition information

Recipe Tips

Toss shrimp with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and cilantro until blended. Refrigerate until ready to use.

Heat grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.

Drain shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. (Discard remaining bacon piece.)

Grill skewers 10 min. or until shrimp turn pink, turning frequently.

Meanwhile, place covered foil pan with crackers next to shrimp skewers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 min. or until cheese is slightly melted.

Remove shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.