Omit the shrimp, and serve this as a side salad, or try one of the variations on the below page with grilled sliced chicken or pork tenderloin.
Tropical Spinach Salad With Grilled Shrimp
Omit the shrimp, and serve this as a side salad, or try one of the variations on the below page with grilled sliced chicken or pork tenderloin.
Equipment
- 8 Wooden skewers 12-inch
Ingredients
- Makes 6 servings / Prep: 30 min. Chill: 1 hr., Soak: 30 min., Grill: 4 min.
- 2 pounds shrimp unpeeled large fresh
- Citrus Marinade
- 2 6-ounce bags baby spinach fresh
- 2 mangoes peeled and sliced
- 1 medium-size red onion sliced
- 1 3-ounce package goat cheese, crumbled
- 1 cup fresh raspberries
- ½ cup chopped pistachios
- Fresh Basil Vinaigrette
Instructions
- Peel shrimp; devein, if desired.
- Place shrimp in a large zip-top freezer bag; add Citrus Marinade, seal, and shake to coat.
- Chill shrimp 1 hour.
- Soak skewers in water to cover for 30 minutes.
- Remove shrimp from marinade, discarding marinade.
- Thread shrimp onto skewers.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink.
- Remove shrimp from skewers.
- Divide spinach evenly among 6 serving plates; top with mango slices, onion slices, and grilled shrimp.
- Sprinkle with crumbled goat cheese, raspberries, and pistachios.
- Serve with Fresh Basil Vinaigrette.