Main Ingredients:

1 tablespoon grated orange peel
1/2 cup orange juice
2 tablespoons vegetable oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
2 cloves garlic, crushed
16 large raw 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, peeled and cut
into chunks
4 cups bite-size pieces salad greens

Cooking Preparation of the Recipe:

The salad greens can vary from all of one kind to a mixture of several. See Seafood Stew with Rosamarina for directions on deveining shrimp.


Mix orange peel, orange juice, oil, red pepper, salt 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 but no longer than 24 hours.

Set oven control to broil. Remove shrimp from marinade; reserve marinade. Thread shrimp, jicama, bell pepper and pineapple alternately 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. Arrange salad greens on 4 plates. Top each with 2 kabobs; remove skewers. Serve with reserved orange juice mixture. 4 servings

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

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