Bacon-Wrapped Shrimp
Yield
6 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bacon, canadian style
|
*
|
| 12 | each |
shrimp
medium, shelled |
*
|
| 1 | each |
sweet red bell peppers
cut into 12 strips |
|
| 1 ½ | tablespoons |
teriyaki sauce
|
|
| 1 ½ | tablespoons |
chili sauce
|
|
| 1 | tablespoon |
hoisin sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bacon, canadian style
|
*
|
| 12 | each |
shrimp
medium, shelled |
*
|
| 1 | each |
sweet red bell peppers
cut into 12 strips |
|
| 23 | ml |
teriyaki sauce
|
|
| 23 | ml |
chili sauce
|
|
| 15 | ml |
hoisin sauce
|
|
Directions
Place bacon on rack; cover with paper towel. Microwave on High 1 minutes; pat dry on paper towel. Let cool slightly.
Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7" baking dish .
In small bowl, combine the teriyaki, chili and hoisin sauces with 2 tablespoon water; pour over shrimp. Cover and refrigerate 2 hours, turning once.
Uncover and microwave on High 3 to 4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving.
