Combine 1/2 cup orange juice, 1/4 cup vinegar, 1/4 cup salad oil, 1/4 cup soy sauce, and 1/2 tea spoon salt.
Use 8 ounces fresh or frozen shelled shrimp.
Thaw frozen shrimp.
Pour mixture over shrimp in shallow dish; chill 1 hour.
Remove shrimp from marinade.
Thread shrimp and lemon wedges on skewers.
On separate skewers, alternate preserved kumquats, crab apples, and banana chunks.
Grill shrimp skewers over medium coals 6 to 8 minutes, turning often.
Brush fruit with marinade; grill 3 to 4 minutes.
Heat remaining marinade; serve with kabobs.