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Soy-Glazed Shrimp Kebabs

Prep time 30 mins
Cook time 22 mins
Yield 8 kebabs

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.