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At your next cookout, whet your guests' appetites with these kabobs of bacon-wrapped shrimp and cantaloupe.
2 pounds large shrimp, peeled and deveined (about 48 shrimp)
1/2 cup Lawry's® Sweet Southern BBQ Marinade with Lawry’s® Seasoned Salt
48 cubes cantaloupe, 1-inch cubes
16 slices bacon, each cut in thirds (48 pieces)
Place shrimp in large resealable plastic bag or glass dish. Add marinade; toss to coat.
Refrigerate 30 minutes.
Meanwhile, place 2 layers of paper towels on a microwavable plate. Place 24 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 4 minutes or until bacon is halfway cooked. Repeat with remaining bacon. Remove shrimp from marinade. Discard any remaining marinade. Wrap a piece of bacon around each piece of shrimp. Alternately thread 2 pieces each bacon-wrapped shrimp and cantaloupe onto skewers.
Grill over medium heat 5 to 7 minutes or until shrimp turn pink and bacon is cooked through, turning frequently. Brush with additional marinade, if desired.
If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with bacon-wrapped shrimp and cantaloupe. This prevents them from burning when on the grill.
(Amount per serving)