1Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
2Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
3Wrap 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.
4Broil 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.