Nutrition per serving may change if servings are adjusted.
1 (8 ounce) carton sour cream
½ cup chopped fresh basil
3 tablespoons snipped fresh chives
¾ teaspoon salt, divided
⅛ teaspoon ground 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
For sauce, combine sour cream, basil, chives, ½ teaspoon salt, and the ground pepper in a food processor or blender. Cover and process or blend until nearly smooth. Cover and store in the refrigerator until ready to serve.
For kebabs, thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact. Rinse the shrimp; pat dry. Thread the shrimp and zucchini alternately on six long metal skewers, leaving about ¼ inch between pieces. Combine olive oil, orange (or lime) peel, orange (or lime) juice, the remaining ¼ teaspoon salt, and the cayenne pepper in a small bowl; brush evenly on the shrimp and zucchini.
For a charcoal grill, grill the kebabs on the greased rack of an uncovered grill directly over medium coals about 10 minutes or until the 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 the shrimp and zucchini; serve with the reserved sauce.