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