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| 4 | navel oranges |
| 1 | pound uncooked peeled deveined large shrimp, thawed if frozen |
| 1 | small red onion, cut in half |
| 1 | package (10 ounces) fresh spinach |
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| 3/4 | cup orange juice |
| 1/3 | cup light sesame or olive oil |
| 1/2 | teaspoon ground ginger |
| 1 | teaspoon garlic salt |
| 1/4 | teaspoon pepper |
| 4 | medium green onions, chopped (1/4 cup) |
Serve with...
Triple-Ginger Pound Cake
Total Time:
2 hours 35 min
| 1. | Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes. |
| 2. | Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
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| 3. | Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade. |
| 4. | In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.
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| Use a small sharp knife to peel the orange, starting at the top; be sure to remove all the white pith from the fruit. To section an orange, gently slice on both sides of the orange section membrane.
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| The Orange Marinade and Dressing can be prepared one day ahead;
cover and refrigerate.
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Nutrition Information:
330 ( 180); 30g ( 3g, ncg); 160mg; 490mg; 21g ( 5g, ncg); 21g 100%; 78%; 16%; 28% 1 ; 0 ; 1 ; 3 ; 1 1 1/2