Pour 6 tablespoons dressing into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 15 minutes.
Meanwhile, in a skillet or microwave, cook bacon until cooked but not crisp. Drain on paper towels.
Drain and discard marinade; place a jalapeno slice on each shrimp. Wrap bacon around shrimp; secure ends with toothpicks. Place shrimp on a broiler pan coated with cooking spray.
Broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing. Remove toothpicks.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.