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Ingredients

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Directions

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  • Place shrimp and balsamic dressing into a large resealable plastic bag; refrigerate for 15 minutes. Soak toothpicks in water while shrimp is marinating.

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  • Microwave bacon for 1 minute on high. Cut slices in half crosswise (for a total of 24 pieces) and let cool.

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  • Heat broiler. Coat a large broiler pan with nonstick cooking spray.

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  • Remove shrimp from marinade, reserving marinade. Put one piece of bacon on work surface. Place a shrimp at one end; tuck a jalapeño slice into curl of shrimp. Roll bacon up tightly to enclose filling, securing with toothpick. Repeat using all bacon, shrimp and jalapeno.

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  • Stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 tablespoon water. Cover dipping sauce; refrigerate until ready to use.

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  • Place rolls on prepared pan and brush with reserved marinade. Broil 3 minutes. Turn and brush with marinade; broil an additional 2 minutes. Serve with sauce.

Nutrition Facts

120 calories; 12 g total fat; 3 g saturated fat; 20 mg cholesterol; 182 mg sodium. 1 g carbohydrates; 0 g fiber; 2 g protein;

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