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Cook'n with Betty Crocker 
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Marinated Shrimp Kabob Salad |
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Serves: 4 Print this RecipeServe these nutritious seafood kabobs with some crusty sourdough bread for a simple yet satisfying meal. 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 chunks 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. 1 Serving: Calories 105 (Calories from Fat 25); Fat 3g (Saturated 0g); Cholesterol 55mg; Sodium 140mg; Carbohydrate 15g (Dietary Fiber 2g); Protein 7g. *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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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