8 oz. Canadian-style bacon, cut in 12 slices
12 med. shrimp, shelled and de-veined
1 med. red bell pepper, seeded and cut into 12 strips
1 1/2 T. low-sodium teriyaki sauce
1 1/2 T. low-sodium chili sauce
1 T. hoisin sauce
Place bacon on rack; cover with paper towel. Microwave on High 1
minutes; pat dry on paper towel. Let cool slightly.
Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7" baking dish.
In small bowl, combine the teriyaki, chili and hoisin sauces with 2
T. water; pour over shrimp. Cover and refrigerate 2 hours, turning
once.
Uncover and microwave on High 3-4 minutes, until shrimp is cooked
through. Let stand 5 minutes before serving.
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