Instructions: Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Wrap each shrimp in a half slice of bacon. On 6-inch skewers, alternately thread shrimp and sweet pepper pieces. In a small bowl combine 1/2 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs.

Meanwhile, lightly grease the rack of a grill or lightly coat with cooking spray. Preheat grill. Place kabobs on the grill rack. If using a covered grill, close lid. Grill until shrimp turn opaque and bacon is crisp. (For a covered grill, allow 2 1/2 to 4 minutes. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.)

In a medium saucepan stir together the cooked rice, beans, and remaining orange peel; heat through. Serve the shrimp and pepper skewers with rice mixture.

This recipe yields 2 servings.

Comments: Bacon-wrapped shrimp sounds decadent, but it can be everyday fare if you use light turkey bacon. The subtle smokiness from the bacon combines with a pleasing sweetness from brushed-on herbed orange juice.

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