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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.
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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.
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Course; Fish / Salad