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Grilled Shrimp Kabobs with Orange Spinach Salad
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Prep Time:
30 minutes
Total Time:
45 minutes
Delicious grilled shrimp salad featuring zesty orange and onion on a bed of fresh spinach, tossed in a flavorful orange ginger dressing.
Ingredients:
  • 4 navel oranges
  • 1 pound uncooked peeled deveined large shrimp, thawed if frozen
  • 1 small red onion, cut in half
  • 1 package (10 ounces) fresh spinach
  • 3/4 cup orange juice
  • 1/3 cup light sesame or olive oil
  • 1/2 teaspoon ground ginger
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 4 medium green onions, chopped (1/4 cup)
Instructions:
  • Cut 2 oranges into 8 wedges each. Peel and section the remaining 2 oranges, setting sections aside. Combine all Orange Marinade and Dressing ingredients; set aside half for dressing. In a glass dish or plastic bag, put shrimp and the rest of the marinade. Cover and refrigerate for 15 minutes.
  • Prepare the grill for direct heat. Cut one onion half into wedges and separate. Thinly slice the remaining onion half, separate the pieces, and set aside. Remove the shrimp from the marinade, keeping the marinade for basting. Skewer the shrimp, orange wedges, and onion wedges alternately on metal skewers, leaving space between each piece.
  • Grill kabobs on medium heat, turning frequently and brushing with reserved marinade, until shrimp are pink and firm, for about 6 to 8 minutes. Discard any extra marinade.
  • Combine spinach, orange sections, thinly sliced onion, and dressing in a large bowl. Serve with kabobs.

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