1In 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.
2Set 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.
3Broil kabobs with tops about 4 inches from heat about 8 minutes, turning and brushing once with reserved marinade, until shrimp are pink.
4Divide greens between 2 plates. Top each plate with 2 kabobs; remove skewers. Serve with reserved dressing.