8 ounces cooked Canadian-style bacon, cut in 12 slices
\n12 medium shrimp, shelled and deveined
\n1 medium red bell pepper, seeded and cut into 12 strips
\n1 T. + 1 1\/2 tsp. reduced-sodium teriyaki sauce
\n1 T. + 1 1\/2 tsp. low-sodium chili sauce
\n1 T. hoisin sauce<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 276
\nFat: 8g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n