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12 servings, 1 kabob each
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Partially cook bacon in skillet on medium heat 6 min. Drain; cool slightly. Use as directed.
Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.