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