Bacon-Wrapped Shrimp

Makes 4 Servings

8 ounces cooked Canadian-style bacon, cut in 12 slices
12 medium shrimp, shelled and deveined
1 medium red bell pepper, seeded and cut into 12 strips
1 tablespoon + 1 1/2 teaspoons reduced-sodium teriyaki sauce
1 tablespoon + 1 1/2 teaspoons low-sodium chili sauce
1 tablespoon hoisin sauce

Place bacon on rack; cover with paper towel. Microwave on High 1 minute; 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 11 x 7″ baking dish. Repeat with remaining bacon, shrimp and bell
pepper.
In small bowl, combine the teriyaki, chili and hoisin sauces with 2 tablespoons water;
pour over shrimp. Cover and refrigerate 2 hours, turning once.
Uncover and microwave on High 3-4 minutes, until shrimp are cooked through. Let
stand 5 minutes before serving.

EACH SERVING (3 shrimp) PROVIDES: 1/2 Vegetable, 2 3/4 Protein, 25 Optional
Calories

PER SERVING: 138 Calories, 18 g Protein, 4 g Fat, 5 g Carbohydrate, 998 mg Sodium, 83
mg Cholesterol

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