Shrimp Kabob Salad

READY IN: 2hrs 15mins
Recipe by PaulaG

This is a wonderful dish for summer cookouts. It is colorful and low in fat. Serve with fresh baked bread for a wonderful meal.

Top Review by Susie D

This made a lovely main dish salad for a summer meal. I cooked the shrimp on a foreman grill to make things even easier. The only changes I made were to sub purple onion on the skewers and thinly slice the jicamia and mix into the greens. (I prefer it raw.) I think next time I might garnish with mandrian oranges to better reflect the orange in the marinade. It is spicy, but the heat level was okay for us. Thanks Paula!

Ingredients Nutrition

Directions

  1. In a large bowl, mix orange peel, orange juice, oil, salt, red pepper and garlic.
  2. Measure out 1/3 cup of orange juice mixture and reserve; cover and refrigerate until needed.
  3. Pour remaining marinade over vegetables and shrimp tossing to mix well.
  4. Cover and refrigerate at least 2 hours.
  5. Alternate the shrimp, vegetables and pineapple on eight 10-inch skewers.
  6. Cook over medium hot coals or gas grill until shrimp is pink, approximately 10 to 15 minutes.
  7. Serve on bed of salad greens.

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