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Marinated Shrimp Kabob Salad
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Elevate shrimp kabobs with juicy pineapple, served over crisp greens for a delightful tropical dinner.
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 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
Instructions:
  • Combine orange peel, orange juice, oil, red pepper flakes, salt, and garlic in a bowl. Set aside half for dressing. Add shrimp to remaining marinade. Refrigerate for 2-6 hours.
  • Preheat the broiler. Thread 2 shrimp, 1 olive, jicama, bell pepper, and pineapple onto each of the 4 (11-inch) metal skewers, alternating ingredients. Place the skewers on the broiler pan rack after removing shrimp from the marinade and setting aside the marinade.
  • Place the kabobs under the broiler, keeping them about 4 inches away from the heat source. Cook for approximately 8 minutes, flipping them halfway through and basting with the marinade you set aside, until the shrimp turn pink.
  • Plate the greens evenly on two plates. Place 2 kabobs on each plate, discarding the skewers. Drizzle with the reserved dressing before serving.

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