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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired; rinse and pat dry with paper towels. In a medium bowl, combine shrimp, 2 tablespoons lemon juice and 1/8 teaspoon pepper. Toss to coat. Set aside.
In a small bowl, combine the remaining 1 tablespoon lemon juice, the remaining 1/8 teaspoon pepper, mayonnaise (or dressing) and hot sauce. Stir in blue cheese. Stir in enough of the milk to reach desired consistency.
Coat an unheated grill pan with cooking spray; preheat over medium-high heat. Thread shrimp onto six 10- to 12-inch skewers. Place skewers on grill pan; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking. (If necessary, cook shrimp skewers half at a time.)
Place 2 lettuce wedges on each of 6 serving plates. Top with shrimp, tomato, onion and bacon. Serve with dressing.