12 metal or wooden skewers (if using wooden, soak them in water for about 30 minutes before using)
HEAT grill or griddle to medium-high heat.
MIX first 3 ingredients until blended; set aside. Place bacon slices on microwaveable plate; cover with paper towel. Microwave on HIGH 4 min. or until partially cooked. (Bacon will be slightly limp.) Drain bacon; cool slightly.
THREAD 1 bacon slice and 3 shrimp onto each of 12 skewers, placing shrimp between folds of bacon.
RESERVE half the sauce. Grill kabobs 5 to 6 min. or until bacon and shrimp are done, brushing with remaining sauce for the last 2 min. Warm reserved sauce; serve with kabobs.
I serve this with organic brown basmati rice.
This recipe was found on kraftfoods.com
Turn your oven broiler on high. Take one stalk of your fresh asparagus and hold it at each end. Bend it until it snaps at its natural spot. Wherever it snaps off is where you want to cut the rest of your spears with a knife. Rinse your asparagus spears and place them on a roasting pan. Drizzle with olive oil, sea salt, garlic powder, and pepper. Place the roasting pan in your oven for about 4-8 minutes, until your desired tenderness. We like the 4 minute crunchy version.
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Food Lion Weekly Specials for this meal (2/12/14-2/18/14): FL shrimp (BOGO!), Smuckers jam or preserves, bacon View here…..
Harris Teeter Weekly Specials for this meal (2/12/14-2/18/14): shrimp, asparagus, bacon View here…..
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