“From Better Homes and Gardens Dinnertime Express book. Bacon-wrapped shrimp with brushed on herbed orange juice.”

Ingredients Nutrition

  • 1 lb large shrimp, fresh and in shells (about 16 shrimp)
  • 8 slices turkey bacon, cut in half crosswise
  • 2 bell peppers, cut into 1-inch pieces (red, yellow, and or or green)
  • 2 teaspoons orange peel, finely shredded
  • 2 tablespoons orange juice
  • 2 teaspoons fresh rosemary, snipped
  • 2 cups couscous (cooked and hot) or 2 cups rice (cooked and hot)
  • 1 cup black beans (cooked or canned)


  1. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Wrap each shrimp in a half slice of bacon. On long skewers alternately thread shrimp and sweet pepper pieces. In a small bowl combine 1 tsp of the orange peel, the orange juice, and rosemary. Brush over kabobs.
  2. Grill kabobs on a 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 halfway through cooking.
  3. Meanwhile, in a medium saucepan stir together cooked couscous, beans, and the remaining orange peel; heat through. Serve with the shrimp and peppers.

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