Marinated Shrimp Kabob Salad
1 tablespoon grated orange peel
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.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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