Rosemary-Orange Shrimp Kabobs

From Better Homes and Gardens Dinnertime Express book. Bacon-wrapped shrimp with brushed on herbed orange juice.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 1  lb large shrimp, fresh and in shells (about 16 shrimp)
• 8  slices  turkey bacon, cut in half crosswise
• 2  bell peppers, cut into 1-inch pieces (red, yellow, and or or green)
• 2  teaspoons  orange peel, finely shredded
• 2  tablespoons  orange juice
• 2  teaspoons fresh rosemary, snipped
• 2  cups couscous (cooked and hot) or 2  cups rice (cooked and hot)
• 1  cup black beans (cooked or canned)

Directions

1. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Wrap each shrimp in a half slice of bacon. On long skewers alternately thread shrimp and sweet pepper pieces. In a small bowl combine 1 tsp of the orange peel, the orange juice, and rosemary. Brush over kabobs.
2. Grill kabobs on a lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until bacon is crisp and shrimp turn pink, turning once halfway through cooking.
3. Meanwhile, in a medium saucepan stir together cooked couscous, beans, and the remaining orange peel; heat through. Serve with the shrimp and peppers.