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Rosemary-Orange Shrimp Kabobs




Source of Recipe


WW


Recipe Introduction


Makes 4 servings
Prep: 20 minutes
Grill: 8 minutes
WW-6pt


List of Ingredients




1 pound large fresh shrimp in shells (about 16 shrimp)
8 slices turkey bacon, halved crosswise
2 red and/or yellow sweet peppers, cut into 1-inch pieces
2 teaspoons finely shredded orange or blood orange*peel
2 tablespoons orange or blood orange juice
2 teaspoons snipped fresh rosemary
2 cups hot cooked rice
1 cup cooked or canned black beans, rinsed and drained


Recipe



1. Peel and devein shrimp, leaving tails intact. Rinse shrimp; 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.
2. 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.
3. Meanwhile, in a medium saucepan stir together the remaining peel, cooked rice, and beans; heat through. Serve with shrimp and peppers. Makes 4 servings.
*A different kind of orange: Blood oranges, also called sanguines or Moro oranges, are becoming increasingly available¿and that¿s a good thing. Sweeter and juicier than most oranges, they get their name from their mottled, deep-red flesh and blushing-red skin. They¿re wonderful for eating out of hand, and when used in a marinade, impart a rosy hue to foods.
Serving suggestion: Follow these orange-herb-infused shrimp kabobs with coffee-flavored ice cream and chocolate-sauce sundaes.

Nutrition facts per serving:
calories: 310
total fat: 7g
saturated fat: 2g
cholesterol: 149mg
sodium: 563mg
carbohydrate: 36g
fiber: 2g
protein: 26g
vitamin A: 20%
vitamin C: 139%
calcium: 5%
iron: 29%
1. Peel and devein shrimp, leaving tails intact. Rinse shrimp; 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.
2. 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.
3. Meanwhile, in a medium saucepan stir together the remaining peel, cooked rice, and beans; heat through. Serve with shrimp and peppers. Makes 4 servings.
*A different kind of orange: Blood oranges, also called sanguines or Moro oranges, are becoming increasingly available¿and that¿s a good thing. Sweeter and juicier than most oranges, they get their name from their mottled, deep-red flesh and blushing-red skin. They¿re wonderful for eating out of hand, and when used in a marinade, impart a rosy hue to foods.
Serving suggestion: Follow these orange-herb-infused shrimp kabobs with coffee-flavored ice cream and chocolate-sauce sundaes.

Nutrition facts per serving:
calories: 310
total fat: 7g
saturated fat: 2g
cholesterol: 149mg
sodium: 563mg
carbohydrate: 36g
fiber: 2g
protein: 26g
vitamin A: 20%
vitamin C: 139%
calcium: 5%
iron: 29%