Bacon Wrapped Shrimp

24 medium shrimp (about 1 lb), shelled, deveined

1/3 cup prepared balsamic vinaigrette

24 wood toothpicks

12 slices bacon

24 pickled jalapeno slices

1 tbsp chili sauce

1/2 cup mayonnaise

1 tbsp sweet pickle relish

1 tbsp minced sweet pepper

Place shrimp and balsamic dressing into a large resealable

plastic bag; refrigerated for 15 minutes. Soak toothpicks in water

while shrimp is marinating. Microwave bacon for 1 minute on HIGH.

Cut slices in half crosswise (for a total of 24 pieces); let cool.

Heat broiler. Coat a large broiler pan with nonstick cooking spray.

Remove shrimp from marinade, reserving marinade. Put one piece

of bacon on work surface. Place a shrimp at one end; tuck a jalapeno

slice into curl of shrimp. Roll bacon up tightly to enclose filling, securing

with a toothpick. Repeat using all bacon, shrimp and jalapenos.

Stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 tbsp

water. Cover dipping sauce; refrigerate until ready to serve.

Place shrimp and bacon on prepared broiler pan and brush with reserved

marinade. Broil 3 minutes. Turn and brush with marinade; broil an additional

2 minutes. Serve with sauce.

Shrimp and bacon wraps can be made up to 24 hours ahead of time and

refrigerated until ready to broil.