Orange Ginger Garlic Shrimp Kabobs

Orange Ginger Garlic Shrimp Kabobs

• 12 appetizers
• 2 tablespoons orange juice
• 2 teaspoons soy sauce
• 1 teaspoon dark sesame oil
• 1 teaspoon olive oil
• 2 teaspoons s.a.l.t. sisters Orange Ginger Garlic Infused Salt
• 12 large shrimp, uncooked, shells removed & deveined
• 2 medium bell peppers, cut into 1-inch squares
• 1 medium onion, cut into 1-inch squares
• 12 small whole button mushrooms

 Directions:

Mix orange juice, soy sauce, sesame & olive oils Infused Salt in medium bowl; stir in shrimp until well coated, cover and refrigerate 1 hour.
Set oven to broil. Remove shrimp from marinade, reserve marinade. Alternate bell
pepper, mushroom, shrimp and onion on each of twelve 6-inch skewers. Brush lightly with marinade. Place on rack in broiler pan.

Broil with skewers about 4 inches from heat about 6 minutes, turning once, until shrimp are pink and firm, and vegetables are crisp-tender. Discard remaining marinade.

You can make these kabobs ahead of time. Cover and refrigerate prepared kabobs up to 24 hours ahead, then they’ll be ready to pop under the broiler when your guest arrive.