Belvita Breakfast Biscuits Waffles on a Stick made with Chunky CHIPS AHOY! Cookie Pieces Sweet Corn & Shrimp Arancini made with RITZ Crackers Dessert Burritos made with OREO Cookie Pieces Honey Maid Grahams Whole Grain PREMIUM Saltines Sour Patch Kids


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  • 1 tsp. dried oregano leaves
  • 12 each uncooked extra-large shrimp, peeled, deveined
  • 1 oz. red wine vinegar
  • 2 oz. sundried tomato oil
  • 1/4 cup RITZ Crackers, finely crushed
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. fresh basil, chopped
  • 1 tsp. fresh garlic, minced
  • 12 slices bacon par-cooked


Nutritional facts are based on a single serving
Calories 350
Total fat 26g
Saturated fat 6g
Trans fat 0g
Cholesterol 165mg
Sodium 1050mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 1g
Protein 24g
Calcium 10%DV
Iron 4%DV


  1. Partially  split each shrimp by making a cut lengthwise along top of shrimp, being careful not to cut all the way through shrimp. Combine sundried tomato oil, red wine vinegar and oregano. Pour 1/4 cup of the dressing over shrimp in resealable plastic bag; seal bag. Refrigerate 15 min. to marinate.
  2. Meanwhile,  combine remaining 2 Tbsp. of the dressing, the crackers, cheese, basil and garlic. Remove shrimp from marinade; discard bag and marinade. Stuff each shrimp with 1 tsp. of the cracker mixture; wrap in 1 slice bacon. Place on parchment paper-lined full sheet pan.
  3. Bake  in 350ºF-convection oven for 4 to 5 min. or until shrimp are cooked through.
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