Yield: 6 servings
|1 can||Frozen apple juice concentrate, thawed (12-1/2 oz can)|
|1 tablespoon||EACH butter and dijon mustard|
|1 large||Sweet red pepper|
|1 pounds||Shelled, deveined shrimp (about 36)|
|2 tablespoons||Chopped fresh parsley|
In deep, heavy saucepan, boil apple juice concentrate over high heat 7 10 minutes or until reduced to about ¾ cup. Remove from heat, whisk in butter and mustard until smooth. Set aside. Cut pepper in half and remove seeds and stem, cut pepper into 24 pieces. Cut bacon slices in half crosswise, wrap each scallop in a piece of bacon.
Thread pepper, scallops and shrimp alternately onto 6 skewers. Place skewers on oiled barbecue grill. Grill over medium high heat 2-3 minutes, basting with apple juice glaze and turning often, until scallops are opaque, shrimp are pink and pepper is tender. Serve sprinkled with parsley.
Per serving: 263 calories, 6 g fat, good source of iron Origin: Homemaker's Recipe Collection of the year, Sizzling Barbecues. Shared by: Sharon Stevens