Marinated Shrimp Kabob Salad

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

By Betty Crocker Kitchens

August 19, 2010

1 1/2

teaspoons grated orange peel

1/4

cup orange juice

tablespoons canola oil

1/4

teaspoon crushed red pepper flakes

1/4

teaspoon salt

clove garlic, finely chopped

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

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)

cups bite-size pieces salad greens

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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.