8 large fresh or frozen shrimp with tails (about 7 ounces)
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
1 tablespoon packed brown sugar
1 tablespoon snipped fresh parsley
1/4 teaspoon ground ginger
1 1/2 cups shredded zucchini and/or yellow summer squash
1/8 teaspoon salt
1/2 cup finely chopped red sweet pepper (1 small)
1/4 cup finely chopped white onion
1 egg, lightly beaten
3 tablespoons crushed multigrain saltine crackers
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons crumbled reduced-fat feta cheese (optional)
1 recipe Dipping Sauce
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
For marinade, in a medium bowl combine orange peel, orange juice, brown sugar, parsley, and ginger. Add shrimp; toss to coat. Cover and marinate in the refrigerator for 30 minutes. Drain shrimp, discarding marinade. Thread four shrimp onto each of two skewers,* leaving 1/4 inch between pieces.
Meanwhile, in a medium bowl combine zucchini and salt; let stand for 30 minutes. Drain excess liquid from zucchini. Stir in sweet pepper, onion, egg, crackers, and garlic powder.
For charcoal or gas grill, place skewers on the rack of a covered grill directly over medium heat. Grill for 5 to 8 minutes or until opaque, turning once. Remove from grill and keep warm.
In a very large nonstick skillet heat oil over medium heat. Spoon zucchini mixture into hot oil to form four mounds. Pressing down lightly with the back of a spoon, flatten each mound into a cake about 3 inches in diameter. Cook for 4 to 6 minutes or until golden brown, turning once halfway through cooking time.
To serve, place two fritters and a shrimp skewer on each of two serving plates. If desired, sprinkle feta cheese over fritters. Serve with Dipping Sauce.
If using wooden skewers, soak in water for 30 minutes before using.