Grilled Shrimp Kabobs with Orange Spinach Salad

Name: Grilled Shrimp Kabobs with Orange Spinach Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon garlic salt; 59 milliliters medium green onions, chopped; 1 teaspoons ground ginger; 79 milliliters light sesame or olive oil; 4 navel oranges; 177 milliliters orange juice; 0 teaspoons pepper; 1 small red onion, cut in half; 454 grams uncooked peeled deveined large shrimp, thawed if frozen; 283 grams package fresh spinach

Need a gluten free, dairy free, and primal main course? Grilled Shrimp Kabobs with Orange Spinach Salad could be a tremendous recipe to try. One serving contains 196 calories, 14g of protein, and 10g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of navel oranges, shrimp, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections.

Ingredients you will need

Orange

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.

Ingredients you will need

Marinade

Orange

Shrimp

Equipment you will use

Ziploc Bags

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside.

Ingredients you will need

Onion

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.

Ingredients you will need

Marinade

Orange

Shrimp

Onion

Equipment you will use

Metal Skewers

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.

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Grill

In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing.

Ingredients you will need

Orange Slices

Spinach

Onion

Equipment you will use

Bowl

Serve with kabobs.

Equipment

Ingredients

Servings:

1teaspoon

garlic salt 59milliliters

medium green onions, chopped 1teaspoons

ground ginger 79milliliters

light sesame or olive oil 4

navel oranges 177milliliters

orange juice 0teaspoons

pepper 1small

red onion, cut in half 454grams

uncooked peeled deveined large shrimp, thawed if frozen 283grams

package fresh spinach

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.