Bacon-Wrapped Seafood Kabobs

These succulent seafood kabobs are ready in 30 minutes, but they look and taste like gourmet specialties that took much longer to prepare!

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Servings 3

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( 3 ) Ratings

3 Ratings

5 Stars 25%

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1 Stars 25%

Member Reviews ( 2 )

59649076-1366-42f9-966d-4854f497abf1

ingredients 7
Prep Time 30 min
Total Time 30 min

Ingredients

2: tablespoons lemon juice

1/2: teaspoon ground red pepper (cayenne)

1/8: teaspoon garlic powder

12: fresh uncooked jumbo shrimp (1/2 lb), shelled with tails left on, deveined

6: fresh uncooked large sea scallops, halved crosswise

12: slices bacon, halved

1: large lemon, cut into 12 wedges

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Directions

1 Heat gas or charcoal grill. In medium nonmetal bowl or large resealable food-storage plastic bag, mix lemon juice, ground red pepper and garlic powder. Add shrimp and scallops; stir or turn bag to coat. Cover dish or seal bag; let stand at room temperature to marinate while cooking bacon.
2 Meanwhile, in 10-inch skillet, cook bacon over medium heat 4 to 5 minutes, turning once, until lightly browned but not crisp (bacon needs to be pliable to wrap around seafood). Drain on paper towels.
3 Drain shrimp and scallops; discard marinade. Wrap 1 piece of bacon around each shrimp and each scallop half. Onto 6 (12- to 14-inch) metal skewers, alternately loosely thread shrimp, scallops and lemon wedges.
4 When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 4 to 7 minutes, turning once, until shrimp turn pink, scallops turn opaque and bacon is browned and crisp. To serve, squeeze juice from lemon wedges over shrimp and scallops.

EXPERT TIPS

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Expert Tips

Purchase regular-sliced bacon rather than thick-sliced bacon for this recipe. Regular-sliced will stretch and wrap around the shrimp more easily and cook in the time suggested.

Serve with a fresh lettuce or spinach salad on the side or, if you prefer, slices of fresh fruit.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 115mg; 115%;
Sodium: 670mg; 670%;
Total Carbohydrate: 4g; 4%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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FrankB

report Posted Jul. 1, 2010 3:16 PM

For some reason bacon and shrimp go very well together. Try microwaving the bacon on paper towels, makes it so much easier. I don't call the 26-31 shrimp jumbo though, but it is the same size I use. A variation to this is use brown sugar on the bacon while cooking, when done and ready to eat use Frank's Hot Sauce, just sprinkle it on and yum yum

326kat

report Posted Aug. 28, 2009 10:28 AM

I substituted bite-sized chicken (pre-cooked) for the scallops and used applewood smoked bacon. I also added barbecue sauce at the end of the grilling time for that added 'zip'. YUM!