Orange & Rosemary Shrimp Kebabs
Cooking meat on a skewer — known as kebabs, shish kebabs, kabobs, kebobs, cabobs, shashliks, and even as French dishes designated en brochette — is one of the oldest dishes known to mankind.
Primitive mankind impaled pieces of meat on a stick to cook over an open fire or hot coals. I doubt that their kebabs were as tasty as these ones are — thanks to the George Foreman Grill!
Ingredients:
10 fresh large shrimp, cleaned, but with tails (about 8 ounces)
5 slices turkey bacon, halved crosswise
3/4 cup red, yellow, and/or green sweet pepper, cut in 1 inch pieces
6 inch skewers
1 1/2 tsps finely shredded orange or blood orange peel
1 tbsp orange or blood orange juice
1 tsp snipped fresh rosemary
1 1/2 cups hot cooked rice
3/4 cup cooked or canned black beans, rinsed and drained
Directions:
Rinse shrimp. Pat dry with paper towels. Wrap each shrimp in a half slice of bacon. Alternately thread shrimp and peppers on skewers.
Use a small bowl to combine 1/2 teaspoon of the orange peel, orange juice, and rosemary. Brush over kabobs.
Coat grill with cooking spray. Preheat for 5 minutes.
Cook 2 1/2 to 4 minutes, until shrimp turn opaque and bacon is crisp.
Stir together rice, beans, and remaining orange peel in a medium saucepan. Heat through.
Serve kabobs with the rice mixture.
Serves: 2