Shrimp-Jalapeño Pepper Appetizers

These jalapeño pepper appetizers feature grilled shrimp laid across grilled cheese crackers. Very yummy—and easy to make.

Rated 4.6 from 68 votes

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

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

2. 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.

3. 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.

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

Shrimp-Jalapeño Pepper Appetizers

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