Grilled Shrimp Kabobs with Orange Spinach Salad

 

4

navel oranges

1

pound uncooked peeled deveined large shrimp, thawed if frozen

1

small red onion, cut in half

1

package (10 ounces) fresh spinach

3/4

cup orange juice

2

tablespoons light sesame or olive oil

1/2

teaspoon ground ginger

1

teaspoon garlic salt

1/4

teaspoon pepper

4

medium 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.