Sage Shrimp Skewers Recipe
“This is such a simple and unique grill recipe,” writes Lacey Kirsch of Vancouver, Washington. “And with just four ingredients, it's very easy to change the amounts for a crowd.”
- 10 bacon strips
- 10 uncooked jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 10 fresh sage leaves
- 1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
- 2. Sprinkle shrimp with oil. Place a sage leaf on each shrimp; wrap with a strip of bacon. Thread shrimp onto two metal or soaked wooden skewers.
- 3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink. Yield: 10 appetizers.
1 appetizer equals 68 calories, 4 g fat (1 g saturated fat), 38 mg cholesterol, 176 mg sodium, trace carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
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