Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette recipe
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Ingredients
- ¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil 2 tablespoons Champagne vinegar or sherry vinegar 2 teaspoons Dijon mustard ¼ teaspoon coarse sea salt or kosher salt ⅛ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper flakes 2 cloves garlic, minced 1 pound uncooked large shrimp, peeled and deveined ½ fresh pineapple, peeled and cored, cut lengthwise into 4 slabs 8 cups mixed field greens or baby greens 3 tablespoons chopped fresh basil or tarragon leaves
Nutrition Info
- 264 caloriescarbohydrate: 13 gcholesterol: 172.6 mgfat: 15.4 gfiber: 3.3 gprotein: 20.8 gsaturatedFat: 2.3 gservingSize: -sodium: 400.1 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette
Directions
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Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
(Sneak a quick dip of artisan bread into the mixture - so good!)
Add shrimp to plate, toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill, discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over, continue grilling 4 to 5 minutes or until shrimp are opaque.
Meanwhile, toss mixed greens with remaining vinaigrette, arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices, arrange over salads. Remove shrimp from skewers, arrange over salads. Top with basil.