Serves: 4
Total Calories: 200

1/3 cup hickory-smoked barbecue sauce
1/3 cup apricot preserves
1/4 teaspoon crushed red pepper
4 slices turkey bacon, each cut lengthwise into 6 strips
1 can (8 ounces) whole water chestnut, drained
1 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired

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.

NUTRITION INFORMATION
1 Serving

Calories 185 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Cholesterol 95mg
Sodium 390mg
Carbohydrate 25g (Dietary Fiber 1g)
Protein 13g

% 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.

Nutritional Facts:

Serves: 4
Total Calories: 200
Calories from Fat: 34

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
-HEALTHY CONVENIENCE
-LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH
-LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN
-THE PARTICULARS ON POULTRY
-TIPS FOR DINING OUT
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