Ingredients:
1 tablespoon orange zest
1/2 cup orange juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon crused red peppers
3 cloves garlic, minced
16 uncooked large shrimp, peeled and deveined
8 ounces jicama, peeled and cut into 1 inch pieces
1 medium red bell peppers, cut into 1 inch pieces
1 medium green bell peppers, cut into 1 inch pieces
1 (8 ounce) cans pineapple chunks in juice
4 cups torn salad greens ( I use Spring Mix because it is so colorful.)
Directions:
In a large bowl, mix orange peel, orange juice, oil, salt, red pepper and garlic.
Measure out 1/3 cup of orange juice mixture and reserve; cover and refrigerate until needed.
Pour remaining marinade over vegetables and shrimp tossing to mix well.
Cover and refrigerate at least 2 hours.
Alternate the shrimp, vegetables and pineapple on eight 10-inch skewers.
Cook over medium hot coals or gas grill until shrimp is pink, approximately 10 to 15 minutes.
Serve on bed of salad greens.
Servings: 4
Time preparation: 120 min.
Time total: 135 min.