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Ham Barley and Almond Bake
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Yield: Makes 6 servings
Ingredients:
Cooking oil spray
1/4
cup bottled barbecue sauce
1/4
cup no-sugar-added raspberry fruit spread
1
tablespoon grated fresh ginger
1-1/2
tablespoons balsamic vinegar
1/8
teaspoon dried red pepper flakes
24
medium shrimp, peeled and deveined
4
bacon slices, each cut into 6 pieces
12
green onions, white part only, cut in half (24 pieces total)
12
(6-inch) bamboo skewers, soaked in water
Preparation:
1.
Preheat grill to medium-high heat.
2.
Coat cold grill rack with cooking spray and place over heat.
3.
In a small bowl, combine barbeque sauce, fruit spread, grated ginger, vinegar and red pepper flakes. Whisk until well blended and set aside.
4.
Alternating shrimp, bacon and green onion, thread skewers, 2 shrimp, 2 bacon pieces, 2 green onion pieces per skewer.
5.
Place half of the sauce in a separate bowl and set aside.
6.
Place skewers on the grill, baste with the remaining sauce and grill 3 minutes total or until shrimp is opaque in center, turning and basting frequently. Remove from heat, baste with reserved sauce.
Nutritional Information:
| Serving Size: 2 skewers | |
| Sodium | 270 mg |
| Protein | 8 g |
| Fiber | <1 g |
| Carbohydrate | 13 g |
| Cholesterol | 47 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 26 % |
| Calories | 115 |
Dietary Exchange:
| Starch | 1 |
| Meat | 1 |
This recipe appears in:
Shellfish
