Bacon-Wrapped Shrimp
8 oz. Canadian-style bacon, cut in 12 slices
12 med. shrimp, shelled and deveined
1 med. red bell pepper, seeded and cut into 12 strips
1 1/2 T. low-sodium teriyaki sauce (I'd use regular)
1 1/2 T. low-sodium chili sauce (” ” “)
1 T. hoisin sauce
1. Place bacon on rack; cover with paper towel. Microwave on High 1
minutes; pat dry on paper towel. Let cool slightly.
2. Wrap one shrimp and one pepper strip in each piece of bacon; secure
with wooden pick. Place in 11×7″ baking dish.
3. In small bowl, combine the teriyaki, chili and hoisin sauces with 2
T. water; pour over shrimp. Cover and refrigerate 2 hours, turning
once.
4. Uncover and microwave on High 3-4 minutes, until shrimp is cooked
through. Let stand 5 minutes before serving.