Grilled Shrimp and Bacon Kebabs

Serves

Prep time:

0:20

Grilling time:

0:06

Total time:

0:30

Ingredients

2 jalapeno peppers, seeded and sliced

12 large fresh shrimp, whole, peeled and deveined

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

6 slices thick-sliced bacon, halved (*see note)

Directions

CUT open jalapenos; REMOVE seeds and membrane; SLICE into thin strips lengthwise (about 8 per pepper).

THAW shrimp (if using frozen) by spraying with cold water; PEEL; DEVEIN.

In a large mixing bowl, COMBINE olive oil, salt and pepper; STIR in shrimp and pepper strips; SET aside.

SLICE bacon in half lengthwise; MICROWAVE bacon on high for 30 seconds.

PLACE pepper strip on shrimp; WRAP securely with halved bacon slice; THREAD on skewer (use 2 or 3 wrapped shrimp per skewer, depending on size)

GRILL over medium-high heat; TURN once; REMOVE when shrimp turn pink, about 6 minutes.

Serve over a bed of basmati rice.

For added zip, use peppered bacon

From Southern Living mag 9/05, pg 121

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 190 Calories; 16g Fat (78.4% calories from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.