Bacon-Wrapped Teriyaki Shrimp Kebabs

Serves 4-6

36 jumbo shrimp (peeled and deveined; if desired, leave on tail segments)

9 strips bacon (cut in quarters)

1 yellow bell pepper (stemmed, seeded, and cut into 1-inch pieces)

1 red onion (cut into 1-inch pieces)

1 large zucchini (cut into 1-inch pieces)

 

Teriyaki Marinade:

1½ cups mirin (sweet Japanese rice wine)

1½ cups dark soy sauce (Tamari)

2 cloves garlic (minced)

2 teaspoons grated fresh ginger

6 tablespoons brown sugar

 

1. To prepare marinade, combine mirin, soy sauce, and brown sugar in a saucepan. Simmer over medium heat, stirring constantly, until sugar dissolves and mixture becomes thick. Remove from heat. Allow to cool completely. Transfer mixture evenly to two separate bowls. Add shrimp to one bowl, cover and refrigerate for up to 30 minutes. Add vegetables to the other bowl, cover, and refrigerate for up to 1 hour.
2. Preheat grill.
3. Wrap a piece of bacon around each marinated shrimp and securely thread onto skewers, alternating with marinated pepper, onion, and zucchini.
4. Arrange kebabs on hot, oiled grill grate. Use tongs to turn. Cook, covered, until bacon strips are crisp, shrimp are firm, and vegetable pieces are tender, approximately 6-8 minutes.