Apricot BBQ Glazed Shrimp and Bacon
Makes 36 appetizers
|1||can (8 ounces) sliced water chestnuts, drained|
|36||raw medium shrimp, peeled and deveined (about 1-1/4 pounds)|
|9||bacon slices, each cut into 4 pieces|
|1/3||cup barbecue sauce|
|1/3||cup apricot fruit spread|
|1||tablespoon grated fresh ginger|
|1||tablespoon cider vinegar|
|1/8||teaspoon red pepper flakes|
- Preheat broiler. Place 1 water chestnut slice on top of each shrimp. Wrap 1 piece of bacon around shrimp and secure with wooden toothpick. Repeat with remaining water chestnuts, shrimp and bacon.
- Line broiler pan with foil; insert broiler rack. Coat broiler rack with nonstick cooking spray. Place shrimp on rack.
- Combine remaining ingredients in small bowl. Brush sauce evenly over shrimp. Broil 2 minutes; turn. Baste and broil 2 minutes more; turn again. Baste and broil 1 minute more or until edges of bacon begin to brown.
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