8 ounces cooked Canadian-style bacon, cut in 12 slices
12 medium shrimp, shelled and deveined
1 medium red bell pepper, seeded and cut into 12 strips
1 T. + 1 1/2 tsp. reduced-sodium teriyaki sauce
1 T. + 1 1/2 tsp. low-sodium chili sauce
1 T. hoisin sauce

Place bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11 x 7″ baking dish. Repeat with remaining bacon, shrimp and bell pepper. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 T. water; pour over shrimp. Cover and refrigerate 2 hours, turning once. Uncover and microwave on High 3-4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving.

Yield: 2 servings
Calories: 276
Fat: 8g
Fiber: 0g