Tops Friendly Markets Recipes

https://www.topsmarkets.com/Recipes/Detail/8241/Island_Woodfire_Shrimp_with_Bacon_Wrapped_Pineapple

Image for Recipe Island Woodfire Shrimp with Bacon Wrapped Pineapple

Island Woodfire Shrimp with Bacon Wrapped Pineapple

Tops Exclusive

Yield: 16 servings (1 skewer each)

Preparation Time: 20 min; Cook: 10 min

Ingredients

Nutrition Facts

Yield: 16 servings (1 skewer each)

Approximate Nutrient Content per serving:

Calories: 85
Calories From Fat: 45
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 46mg
Sodium: 341mg
Total Carbohydrates: 4g
Dietary Fiber: 0g
Protein: 6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes.)

Meanwhile, cut bacon slices in half to make 16 pieces. Place 2 layers of paper towels on microwaveable plate. Place 8 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 2 to 4 minutes or until bacon is partially cooked. Repeat with remaining bacon. Set aside.

Peel pineapple then halve lengthwise. Cut off core from each half. Slice pineapple crosswise so pieces are same thickness as shrimp. Wrap 1 piece bacon around each pineapple slice. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread 2 shrimp and a bacon-wrapped pineapple onto each skewer.

Grill skewers over medium-high heat 4 to 6 minutes or until shrimp is cooked through, turning occasionally and brushing with reserved marinade.

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

https://www.topsmarkets.com/Recipes/Detail/8241/Island_Woodfire_Shrimp_with_Bacon_Wrapped_Pineapple

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