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Marinated Shrimp Kabob Salad

salads, seafood, light meals

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
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
4 cups bite-size pieces salad greens

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.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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