Directions

1. In large skillet on medium, cook bacon until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate to drain and cool.
2. In large bowl, toss shrimp with ranch and Marie Sharp’s Belizean Season-All dressing until well coated.
3. Line hot dog buns with lettuce, tomatoes, and crispy bacon, then spoon in shrimp and sprinkle with chives. Serve with more ranch dressing for dipping.