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Home > Recipes > Dinner > Salads > Grilled Shrimp Kabobs with Orange Spinach Salad

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Grilled Shrimp Kabobs with Orange Spinach Salad

Grilled Shrimp Kabobs with Orange Spinach Salad
Recipe Tip
OJ is Okay
Folic acid, a B vitamin found in orange juice is important for fetal development. It helps to prevent neural tube defects of the spinal cord.
How-To
Use a small sharp knife to peel the orange, starting at the top; be sure to remove all the white pith from the fruit. To section an orange, gently slice on both sides of the orange section membrane.

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Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.
Prep Time:30 min
Start to Finish:45 min
makes:4 servings (2 kabobs each)
Shrimp Kabobs
4navel oranges
1pound uncooked peeled deveined large shrimp, thawed if frozen
1small red onion, cut in half
1package (10 ounces) fresh spinach
Orange Marinade and Dressing
3/4cup orange juice
2tablespoons light sesame or olive oil
1/2teaspoon ground ginger
1teaspoon garlic salt
1/4teaspoon pepper
4medium green onions, chopped (1/4 cup)
1.Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
2.Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
3.Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
4.In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.
Nutritional Information
1 Serving: Calories 260 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 160mg; Sodium 490mg; Total Carbohydrate 26g (Dietary Fiber 5g, Sugars 17g); Protein 21g Percent Daily Value*: Vitamin A 140%; Vitamin C 190%; Calcium 15%; Iron 25% Exchanges: 1 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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Posted at 9:21 AM on November 23 2011 by Elyse at EatBetterAmerica
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