Instructions: Peel and devein shrimp. Combine orange juice and basil; add shrimp. Cover and chill 1 hour, stirring occasionally.

Drain shrimp; discard marinade. Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or until done.

Combine lettuces; toss with Cilantro-Lime Vinaigrette. Arrange on salad plates; top with shrimp, tomato, and cucumber.

For Cilantro-Lime Vinaigrette: Combine ingredients. Cover tightly; shake. (Makes 3/4 cup)

This recipe yields 6 servings.

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