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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âThis entree assembles quickly and has very little preparation or cleanup,â explains Amy Hammons of Martinez, Georgia. âItâs so deliciousâ¦and impressive enough to serve for guests. My family always shows up for this meal!â Ingredients:
1/2 pound sliced bacon |
1/2 pound uncooked medium shrimp, peeled and deveined |
1 medium green pepper, cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium onion, cut into 1-inch pieces |
1/2 cup barbecue sauce |
6 flour tortillas (8 inches), warmed |
1 cup shredded lettuce |
1 medium tomato, diced |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks.
2. On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce.
3. Remove shrimp and vegetables from skewers; discard toothpicks. Place on one side of each tortilla. Top with lettuce, tomato and cheese; fold over. Yield: 6 servings.
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