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Low Fat Marinated Shrimp Kabob Salad Recipe
Ingredients
1 tablespoon grated orange peel
1/2 cup orange juice
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
2 cloves garlic, crushed
16 large raw shrimp, peeled and
deveined
8 ounces jicama, pared and cut
into 1-inch pieces
1 medium red bell pepper, cut
into 1-1/2-inch pieces
1/2 small pineapple, pared and cut into
chunks
4 cups bite-size pieces salad greens
Method
Mix orange peel, orange juice, oil, salt, red pepper and garlic in large glass or plastic bowl.
Reserve 1/3 cup orange juice mixture; cover and refrigerate.
Toss shrimp and remaining orange juice mixture in bowl.
Cover and refrigerate at least 2 hours.
Set control to broil.
Remove shrimp from marinade; reserve marinade.
Alternate shrimp, jicama, bell pepper and pineapple on each of eight 10-inch skewers.
* Place on rack in broiler pan.
Broil with tops about 4 inches from heat about 8 minutes, turning and brushing once with marinade, until shrimp are pink.
Place salad greens on 4 serving plates.
Top each with 2 kabobs; remove skewers.
Serve with reserved orange juice mixture.
*If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.
SERVINGS.
