Shrimp Kabob Salad

• 1 tablespoon orange zest
• 12 cup orange juice
• 2 tablespoons olive oil
• 12 teaspoon salt
• 12 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.)

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.

orange zest, orange juice, olive oil, salt, red pepper, garlic, shrimp, jicama, red bell pepper, green bell pepper, pineapple, torn salad greens

Taken from www.food.com/recipe/shrimp-kabob-salad-92812 (may not work)