“poppers”
jalapeño
shrimp-
what you need
PREP:
20 min. plus marinating |
|
MAKES:
32 servings
make it
TOSS
shrimp with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and
cilantro. 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 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.
32 uncooked large shrimp (1 lb.), peeled, deveined
1/3 cup KRAFT Zesty Italian Dressing
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro
32 RITZ Crackers
6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese
11 slices OSCAR MAYER Bacon, each cut into 3 pieces
4 fresh jalapeño peppers, each cut into 8 slices
TOTAL:
50 min.
