Ingredients
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 chestnuts, drained
1
pound uncooked peeled deveined large shrimp, thawed if frozen
2
cups hot cooked couscous, pasta or rice
Preparation
Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
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 couscous.
