Nutrition per serving may change if servings are adjusted.
1 (8 ounce) carton dairy sour cream
½ cup snipped fresh basil
3 tablespoons snipped fresh chives
¾ teaspoon salt
⅛ teaspoon ground black pepper
1¼ pounds fresh or frozen large shrimp in shells
2 medium zucchini, halved lengthwise and cut into 1 slices (about 1 pound total)
2 tablespoons olive oil
½ teaspoon finely shredded orange or lime peel
1 tablespoon orange juice or lime juice
¼ teaspoon cayenne pepper
5 cups shredded spinach, arugula, and/or romaine
In a food processor or blender, combine sour cream, basil, chives, ½ teaspoon salt, and the black pepper. Cover and process or blend until nearly smooth. Cover and store in the refrigerator until ready to serve.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Thread shrimp and zucchini alternately on six long metal skewers, leaving about ¼ inch between pieces. In a small bowl, combine olive oil, orange or lime peel, orange or lime juice, remaining ¼ teaspoon salt, and cayenne pepper; brush evenly on shrimp and zucchini.
For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals about 10 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.)
Arrange shredded greens on a serving platter. Top with shrimp and zucchini; serve with sauce.