Sweet Apricot BBQ Shrimp Kabobs

Prep 40 min
Total 50 min
Servings 4

Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve tangy shrimp and turkey bacon in a new way. Grilled kabobs flavored with barbecue sauce and apricot – perfect for a Middle Eastern dinner! MORE+ LESS-

By Betty Crocker Kitchens

Updated August 17, 2010

Ingredients

1/3

cup hickory-smoked barbecue sauce

1/3

cup apricot preserves

1/4

teaspoon crushed red pepper

slices turkey bacon, each cut lengthwise into 6 strips

can (8 ounces) whole water chestnuts, drained

pound uncooked peeled deveined large shrimp, thawed if frozen

cups hot cooked couscous, pasta or rice

Steps

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1

Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
2

Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
3

Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
4

Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.

Expert Tips

Shrimp are fairly high in cholesterol, but they're low in saturated fat and total fat. You can enjoy shrimp as part of a low-fat, low-cholesterol diet—just try to watch your total cholesterol and saturated fat intake each day.
To Grill Shrimp: Heat coals or gas grill for direct heat. Follow recipe through step 3. Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing several times with sauce mixture, until shrimp are pink and firm.