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6) 12 inch long wooden or metal skewers
12 jumbo shrimp
6 slices bacon
12 green bell pepper wedges
12 red bell pepper wedges
12 red onion wedges
12 chicken breast slices
6 pineapple slices
2 tablespoons black pepper
2 tablespoons red pepper
2 tablespoons paprika
1/2 pound butter, unsalted
2 tablespoons granulated garlic
1/2 cup white wine
2 cups Italian dressing

Rinse shrimp in a strainer. Remove 3/4 of the shell, leaving last section - tail intact.
With small sharp paring knife, cut t shrimp along underneath vein. Be careful not to cut completely through the top of shrimp (cutting shrimp from  bottom and not all way through helps when stuffing.
Both veins should now be exposed. Wash them out of shrimp. Complete all shrimp place on a plate in refrigerator when finished.
Cut bacon in half all at once - set aside.
Cut peppers in half from top to bottom- deseed. Cut twelve 2 x 2” pieces -set aside.
Cut 12)  2”x 2” red onion pieces - set aside.
Slice 12 pieces uncooked beef for fajitas into 1” wide x  4”long strips.
Slice 12 pieces uncooked chicken breasts for fajitas into 1” wide x 4” long strips.
Cut 6) 1 ½ “- x 1 ½ “ cubes of pineapple - set aside.
Combine black pepper- paprika- red pepper. Stir until well-blended - set aside.
Soften butter at room temperature - whip with garlic - wine until well-combined. Set in refrigerator.
Wrap ½  piece  bacon around shrimp body (not tail. Set on plate - repeat until all shrimp are finished.
With all prepared vegetables ñ  shrimp - take 1) 12” skewer with  sharp end-stab in  following order~ 1 green bell pepper wedg-, beef- red onion wedge- chicken- red bell pepper wedge- bacon-wrapped shrimp (through main part of the bod-, red bell pepper wedge- chicken- red onion wedge- beef ñ green bell pepper wedge. Do not shove vegetables- meat - shrimp too close together or they will not cook evenly.
Place prepared skewers on  plate in refrigerator while preparing  grill to medium low flame (gas grill low flame- lid open. Have a small cup of water ready to sprinkle over  fire if this happens.
Soak skewers in Italian dressing 2 to 3 minutes. Place on grill- sprinkle with seasonings - baste with butter mixture (about 1/2 cup total.
Serve remainder of butter slightly melted with mixed grill.  6 servings