Fajita Shrimp Kabobs with Bacon and Avocado Sauce
  • For the Shrimp Skewers:
  • 1 pound large shrimp, peeled and deveined
  • Olive Oil
  • A packet of Fajita Seasoning
  • 2 slices bacon, cooked until just barely crisp and cut into 1 inch pieces
  • 1 Green Bell Pepper cut into 1 inch pieces
  • Cherry Tomatoes
  • For the Creamy Salsa:
  • 1 small can Tomatillos, found near the jars of salsa and canned chilies
  • 1 small bunch fresh cilantro
  • 1 medium avocado
  • ½ medium white onion, roughly chopped
  • Juice of 1 lime
  • 1 teaspoon salt
  • 4 to 6 ounces Plain Greek Yogurt, one of the single serving sizes is perfect
  1. In a large bowl drizzle the shrimp with 1 tablespoon olive oil and sprinkle about ½ of the packet of seasoning. Stir to coat. If using metal skewers, spray well with cooking spray. Thread the shrimp, bacon, peppers and tomatoes on the skewers - set aside on a platter.
  2. For the sauce, puree the tomatillos, cilantro, avocado, onion, lime juice and salt. Add the yogurt and process again until smooth and creamy. Chill while you cook the shrimp skewers.
  3. Grill until shrimp are bright pink and just cooked through. Remove to a plate and serve with the salsa on the side
Recipe by Welcome to Bariatric Eating at https://www.bariatriceating.com/2016/07/dinner-on-a-stick/