1. Set oven control to broil. Mix barbecue sauce, preserves and red pepper set aside.
2. Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each of four 10-inch bambo skewers, *leaving space between each piece.
3. Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with rice.
*If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.
Calories 185 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Carbohydrate 25g (Dietary Fiber 1g)
% DAILY VALUE: Vitamin A 4% Vitamin C 6% Calcium 4% Iron 10%
DIET EXCHANGES: 2 Lean Meat, 1 1/2 Fruit
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet Apricot BBQ Shrimp Kabobs recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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