- 1/2 cup apple juice
- 1/4 cup soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons sugar
- 12 slices bacon (about 8 oz.)
- 1 1/2 pounds medium shrimp, peeled and deveined
- 8 ounces snow peas, strings removed
- 1 red bell pepper, stemmed, seeded and cut into 1-inch pieces
- calories 272
- fat 19 g
- satfat 5 g
- protein 27 g
- carbohydrate 10 g
- fiber 1 g
- cholesterol 160 mg
- sodium 913 mg
How to Make It
Combine apple juice, soy sauce, vinegar and sugar in a small saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer until thickened and syrupy, about 15 minutes. Remove from heat and cool to room temperature.
While glaze is cooking, preheat oven to 400°F. Line a rimmed baking sheet with foil and place a cooling rack on top. Lay bacon in one layer on top of cooling rack and roast for 15 minutes. Remove to a paper towel-lined plate to cool.
Working with 4 slices of bacon at a time, stack them and cut into 8 one-inch squares. (You should end up with 24 stacks of 4 layers, or 3 stacks per skewer.)
Preheat broiler or prepare a charcoal fire and let burn to a gray ash. Thread shrimp onto 8 long metal skewers, alternating with snow peas, peppers and stacks of bacon.
Set broiling pan or grill about 6 inches from heat source. Brush each skewer with soy glaze and broil or grill, turning often, until shrimp is pink throughout and bacon is browned and sizzling, about 7 minutes. Serve warm.