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INGREDIENTS

Servings

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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

NUTRITION FACTS 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

DIRECTIONS

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.
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.
Bake in 350ºF-convection oven for 4 to 5 min. or until shrimp are cooked through.

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