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In A Large Skillet, Cook Bacon Over Medium Heat Until Cooked But Not Crisp. Drain On Paper Towels. Wrap A Strip Of Bacon Around Each Shrimp; Secure Ends With Toothpicks. On Six Metal Or Soaked Wooden Skewers, Alternately Thread Shrimp, Peppers And Onion. Grill, Covered, Over Medium Heat Or Broil 4 In. From The Heat For 2-3 Minutes On Each Side Or Until Shrimp Turn Pink And Vegetables Are Tender, Basting Frequently With Barbecue Sauce. Remove Shrimp And Vegetables From Skewers; Discard Toothpicks. Place On One Side Of Each Tortilla. Top With Lettuce, Tomato And Cheese; Fold Over.
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