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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This is a wonderful dish for summer cookouts. It is colorful and low in fat. Serve with fresh baked bread for a wonderful meal. Ingredients:
1 tablespoon orange zest |
1/2 cup orange juice |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon crused red pepper |
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 pepper, cut into 1 inch pieces |
1 medium green bell pepper, cut into 1 inch pieces |
1 (8 ounce) can pineapple chunks in juice |
4 cups torn salad greens (i use spring mix because it is so colorful.) |
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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