Rosemary-Orange Shrimp Kabobs

1. 1

   Peel and devein shrimp, leaving tails intact.

2. 2

   Rinse shrimp and pat dry.

3. 3

   Wrap each shrimp in a half slice of bacon.

4. 4

   On long skewers alternately thread shrimp and sweet pepper pieces.

5. 5

   In a small bowl combine 1 tsp of the orange peel, the orange juice, and rosemary.

6. 6

   Brush over kabobs.

7. 7

   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.

8. 8

   Meanwhile, in a medium saucepan stir together cooked couscous, beans, and the remaining orange peel; heat through.

9. 9

   Serve with the shrimp and peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.