Rosemary-Orange Shrimp Kabobs
Nutrition
Calories: 384 kcalCarbohydrates: 47 gProtein: 45 gFat: 11 gSaturated Fat: 8 gCholesterol: 214 mgSodium: 798 mgFiber: 9 gSugar: 3 gVitamin A: 9.75 IUCalcium: 86 mgIron: 12 mg
Ingredients
- 1 lb large fresh shrimp in shells about 16 shrimp
- 8 strips turkey bacon
- 2 whole sweet peppers red yellow or orange
- 2 tsp finely shredded orange or blood orange peel
- 2 tbsp orange or blood orange juice
- 2 tsp snipped fresh rosemary
- 2 cups hot cooked rice
- 1 cup cooked or canned black beans rinsed and drained
Instructions
- Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Wrap each shrimp in a half slice of bacon. Alternately thread shrimp and sweet pepper pieces on long metal skewers. In small bowl combine 1 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs.
- Grill kabobs on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until bacon is crisp and shrimp turn pink, turning once.
- Meanwhile, in a medium saucepan stir together the remaining peel, cooked rice, and beans; heat through. Serve with shrimp and peppers.