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Posted by <Roxy> - September 10, 2004 09:29 AM
Shrimp Kabobs with Bacon-Wrapped Water Chestnuts
24 shelled deveined uncooked medium shrimp
(about 6 to 7-oz.s)
3 T. barbecue sauce
3 T. chunky-style salsa
24 wooden toothpicks
4 slices bacon, each cut into 6 pieces
24 canned whole water chestnuts, well drained
1/2 medium red bell pepper, cut into 12 pieces
12 canned pineapple chunks in unsweetened juice, well drained
1. Rinse shrimp; pat dry with paper towels. In medium bowl, combine barbecue sauce and salsa; mix well. Reserve 2 tablespoons mixture in small bowl. Add shrimp to remaining mixture; toss gently to coat evenly.
2. Spray boiler pan with nonstick cooking spray. Insert toothpick through both ends of each shrimp, so shrimp forms a "C" on pick. Wrap 1 bacon piece around half of each water chestnut; carefully insert onto toothpicks. Add EITHER bell pepper piece OR pineapple chunk to end of toothpick. (Leave room around bacon to allow it to cook throoughly.) Arrange kabobs on sprayed pan.
3. Broil 6 to 8 inches from heat for 5 minutes. With tongs and fork, or spoon and fork, carefully turn kabobs. Broil an additional 4 to 5 minutes or until edges of bacon begin to brown and shrimp is no longer pink.
4. With brush or teaspoon, top each shrimp with reserved sauce mixture. Arrange kabobs on serving plate.
Shrimp Kabobs with Bacon-Wrapped Water Chestnuts
24 shelled deveined uncooked medium shrimp
(about 6 to 7-oz.s)
3 T. barbecue sauce
3 T. chunky-style salsa
24 wooden toothpicks
4 slices bacon, each cut into 6 pieces
24 canned whole water chestnuts, well drained
1/2 medium red bell pepper, cut into 12 pieces
12 canned pineapple chunks in unsweetened juice, well drained
1. Rinse shrimp; pat dry with paper towels. In medium bowl, combine barbecue sauce and salsa; mix well. Reserve 2 tablespoons mixture in small bowl. Add shrimp to remaining mixture; toss gently to coat evenly.
2. Spray boiler pan with nonstick cooking spray. Insert toothpick through both ends of each shrimp, so shrimp forms a "C" on pick. Wrap 1 bacon piece around half of each water chestnut; carefully insert onto toothpicks. Add EITHER bell pepper piece OR pineapple chunk to end of toothpick. (Leave room around bacon to allow it to cook throoughly.) Arrange kabobs on sprayed pan.
3. Broil 6 to 8 inches from heat for 5 minutes. With tongs and fork, or spoon and fork, carefully turn kabobs. Broil an additional 4 to 5 minutes or until edges of bacon begin to brown and shrimp is no longer pink.
4. With brush or teaspoon, top each shrimp with reserved sauce mixture. Arrange kabobs on serving plate.