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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 31, 2009

Marinated Shrimp Kabob Salad

Serves: 4


  Download this recipe.

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 uncooked large shrimp, peeled and deveined
8 ounces jicama, peeled and cut into 1-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1/2 small pineapple chunk
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 oven 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. Divide salad greens among 4 serving plates. Top each with 2 kabobs; remove skewers. Serve with reserved orange juice mixture.

*If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.

Healthy Hint:
Using a small, pointed knife or shrimp deveiner, make a shallow cut along the center back of each shrimp and wash out vein.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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