Iceberg Wedges with Shrimp and Blue Cheese Dressing

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 (see Tip). 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.