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.

4 SERVINGS.

Cooks Comments and Tips