1 1/2 pounds large shrimp (at least 31-40 count)
1/2 cup Italian dressing
1 fresh jalapeno pepper
2 ounces Monterey jack cheese
12 slices bacon, cut into thirds
6 bamboo Skewers

Butterfly shrimp by removing shell except for last tail segment. On underside of shrimp tails, cut nearly all the way through. Marinate in dressing for 10 minutes; reserve marinade for basting on the grill.

Slice pepper in half lengthwise; remove seeds and slice into very thin "matchsticks"; set aside.

Slice cheese into "matchsticks"; set aside.

Place 1 strip of pepper and 1 strip of cheese in the center of each shrimp. Close shrimp, wrap with 1/2 slice bacon, and thread onto skewers (about six shrimp per skewer). Grill shrimp over medium heat for 5 minutes, turning and basting once. Shrimp are done when opaque throughout.