Ingredients
cooking spray
8 fully cooked bacon slices
24 peeled/deveined large shrimp (about 3/4 pound), thawed
24 toothpicks
1/2 cup orange herb/poppy seed marinade
aluminum foil (optional)

Steps

1. Coat grill rack with cooking spray, then preheat grill.
2. Stack bacon slices and cut into 3 equal lengths. Wrap each shrimp with bacon and secure with toothpicks. Place in medium bowl. Wash hands. Pour marinade over shrimp and toss to coat; let stand 5 minutes to marinate.
3. Place shrimp on grill, using tongs, and discard any remaining marinade; close lid (or cover with foil) and cook 6¿8 minutes, turning occasionally, or just until shrimp are pink. Remove toothpicks and serve over Orange Spinach Salad (recipe below).

CALORIES (per 1/4 recipe) 320kcal; FAT 23g; CHOL 145mg; SODIUM 590mg; CARB 5g; FIBER 0g; PROTEIN 22g; VIT A 4%; VIT C 2%; CALC 4%; IRON 10%

Ingredients
1/4 cup orange herb/poppy seed marinade
1 tablespoon white balsamic vinegar
4 cups fresh spinach (3/4 bag)
1 (11-ounce) can mandarin oranges in light syrup (drained)
1/4 cup shelled sunflower seeds

Steps

1. Whisk marinade and vinegar together, in salad bowl, until well blended.
2. Add remaining ingredients; toss until evenly coated.
3. Top with Bacon-Wrapped Shrimp (recipe above) and serve.

CALORIES (per 1/4 recipe) 160kcal; FAT 12g; CHOL 0mg; SODIUM 95mg; CARB 12g; FIBER 2g; PROTEIN 2g; VIT A 25%; VIT C 45%; CALC 2%; IRON 4%