Ingredients
| 1 pound large fresh shrimp in shells (about 16 shrimp) |
| 8 slices turkey bacon, halved crosswise |
| 2 red and/or yellow sweet peppers, cut into 1-inch pieces |
| 2 teaspoons finely shredded orange or blood orange*peel |
| 2 tablespoons orange or blood orange juice |
| 2 teaspoons snipped fresh rosemary |
| 2 cups hot cooked rice |
| 1 cup cooked or canned black beans, rinsed and drained |
Preparation
| 1. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Wrap each shrimp in a half slice of bacon. Alternately thread shrimp and sweet pepper pieces on long metal skewers. In small bowl combine 1 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs. |
| 2. Grill kabobs on the 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. |
| 3. Meanwhile, in a medium saucepan stir together the remaining peel, cooked rice, and beans; heat through. Serve with shrimp and peppers |
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