Sweet Apricot BBQ Shrimp Kabobs

 

1/3

cup hickory-smoked barbecue sauce

1/3

cup apricot preserves

1/4

teaspoon crushed red pepper

4

slices turkey bacon, each cut lengthwise into 6 strips

1

can (8 ounces) whole water chestnuts, drained

1

pound uncooked peeled deveined large shrimp, thawed if frozen

2

cups hot cooked couscous, pasta or rice

• 1 Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
• 2 Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
• 3 Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
• 4 Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.