Marinated Shrimp Kabob Salad

Add tropical twist with pineapple to these broiled shrimp kabobs that are served over greens for a delicious dinner.

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Prep Time 30 min
Total Time 2 hr 30 min
Servings 2

Ingredients

1 1/2: teaspoons grated orange peel

1/4: cup orange juice

2: tablespoons canola oil

1/4: teaspoon crushed red pepper flakes

1/4: teaspoon salt

1: clove garlic, finely chopped

8: uncooked extra-large (16 to 20 count) shrimp (about 1/4 lb), thawed if frozen, peeled and deveined

4: pitted whole ripe olives (colossal size)

1/4: lb jicama, peeled, cut into 1-inch cubes (1 cup)

1/2: medium red bell pepper, cut into 1 1/2-inch pieces (1/2 cup)

1/4: small pineapple, cut into chunks (1 cup)

2: cups bite-size pieces salad greens

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Directions

1 In small glass or plastic bowl, mix orange peel, orange juice, oil, red pepper flakes, salt and garlic; reserve half in second bowl to use as dressing. Stir shrimp into marinade in bowl. Cover; refrigerate at least 2 hours to marinate but no longer than 6 hours.
2 Set oven control to broil. Remove shrimp from marinade; reserve marinade. On each of 4 (11-inch) metal skewers, alternate 2 shrimp, 1 olive and pieces of jicama, bell pepper and pineapple. Place on rack in broiler pan.
3 Broil kabobs with tops about 4 inches from heat about 8 minutes, turning and brushing once with reserved marinade, until shrimp are pink.
4 Divide greens between 2 plates. Top each plate with 2 kabobs; remove skewers. Serve with reserved dressing.