Bacon-Wrapped Shrimp Teriyaki Kabobs Recipe
Bacon-wrapped bliss! Fire up the grill with these sweet, tropical shrimp skewers all summer long.
- 4-6 slices bacon, cut into thirds
- 1 lb. raw jumbo shrimp, peeled and deveined
- 2 sweet red bell peppers, chopped into 1-inch pieces
- 8 oz. whole baby bella mushrooms, halved
- 1 fresh pineapple, cubed
- 6-8 (10-inch) skewers
Microwave bacon about 1 minute; let cool slightly. Wrap one bacon segment around the center of each shrimp. Thread shrimp onto skewers, alternating with chunks of bell peppers, mushrooms and pineapple. Sprinkle with Garlic Pepper Seasoning to taste. Grill over medium heat until shrimp is no longer pink, turning and brushing repeatedly with Honey Teriyaki Sauce. Makes 6-8 servings.