8 oz Canadian-style bacon, cut in 12 slices
12 shrimp, shelled and deveined
1 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,
Uncover and microwave on High 3-4 minutes, until shrimp is cooked
through. Let stand 5 minutes before serving.