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Prep 40min
Total50min
Servings4
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Ingredients
1/3
cup hickory-smoked barbecue sauce
1/3
cup apricot preserves
1/4
teaspoon crushed red pepper
4
slices turkey bacon, each cut lengthwise into 6 strips
1
can (8 ounces) whole water chestnuts, drained
1
pound uncooked peeled deveined large shrimp, thawed if frozen
2
cups hot cooked couscous, pasta or rice
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Steps
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.
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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.
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