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Rosemary-Orange Shrimp Kabobs




Source of Recipe


bhg.com


List of Ingredients




8 ounces fresh large shrimp in shells (about 10)
5 slices turkey bacon, halved crosswise
3/4 cup red, yellow, and/or green sweet pepper cut into 1-inch pieces
1-1/2 teaspoons finely shredded orange or blood orange peel
1 tablespoon orange or blood orange juice
1 teaspoon snipped fresh rosemary
1-1/2 cups hot cooked rice
3/4 cup cooked or canned black beans, rinsed and drained


Recipe



1. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Wrap each shrimp in a half slice of bacon. On 6-inch skewers, alternately thread shrimp and sweet pepper pieces. In a small bowl combine 1/2 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs.
2. Meanwhile, lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Place kabobs on the grill rack. If using a covered grill, close lid. Grill until shrimp turn opaque and bacon is crisp. (For a covered grill, allow 2-1/2 to 4 minutes. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.)
3. In a medium saucepan stir together the cooked rice, beans, and remaining orange peel; heat through. Serve the shrimp and pepper skewers with rice mixture.

Makes 2 servings.