Rosemary-Orange Shrimp Kabobs

Name: Rosemary-Orange Shrimp Kabobs
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by shawmutt

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

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Ready In:: 28mins
Ingredients:: 8
Serves:: 4

ingredients

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)

directions

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.
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.
Meanwhile, in a medium saucepan stir together cooked couscous, beans, and the remaining orange peel; heat through. Serve with the shrimp and peppers.