This is only 154 calories per serving and a fun twist on barbecue. Note: South Carolina and North Carolina folks, this is not your style of barbecue. It is tomato based, which is the kind I grew up with, although I did grow to appreciate the mustard and vinegar based ones of the Carolinas.
This recipe makes 4 servings, but it does not feel like a lot of food. You might want to double the recipe for a more hearty meal.
Ingredients:
1/3 cup canned tomato sauce
3 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon brown sugar (not packed)
1/2 teaspoon garlic powder
8 slices center-cut bacon or turkey bacon, halved widthwise
16 raw, large (not jumbo) shrimp (peeled, tails removed, deveined)
Directions:
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, thoroughly mix tomato sauce, ketchup, vinegar, sugar, and garlic powder.
Coat each half-slice of bacon in sauce mixture. Wrap it around a shrimp, and place on the bacon sheet, seam side down.
Bake until shrimp are cooked through (10-15 minutes).
makes 4 servings
*from Hungry Girl to the Max cookbook*
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