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Category: Salad
Prep Time: Cook Time: Total Time:
2 lbs unpeeled, large fresh shrimp
Citrus Marinade:
3/4 cup fresh orange juice
2 tbsp chopped fresh basil
2 tbsp lime juice
2 tbsp extra-virgin olive oil
1 garlic clove, crushed
1/2 tsp dried crushed red pepper
1/4 tsp salt
Whisk together all ingredients.
8 (12-inch) wooden skewers
2 (6-oz) bags fresh baby spinach
2 mangoes, peeled and sliced
1 medium-size red onion, sliced
1 (3-oz) pkg goat cheese, crumbled
1 cup fresh raspberries
1/2 cup chopped pistachio nuts
Fresh Basil Vinaigrette
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 tsp Dijon mustard
1 garlic clove, chopped
1/4 tsp salt
1/4 tsp pepper
3/4 cup extra-virgin olive oil
Peel shrimp; devein, if desired. Place shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 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 degrees) two minutes on each side or just until shrimp turns pink. Remove shrimp from skewers.
Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.
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TROPICAL SPINACH SALAD WITH GRILLED SHRIMP
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Category: Salad
Prep Time: Cook Time: Total Time:
2 lbs unpeeled, large fresh shrimp
Citrus Marinade:
3/4 cup fresh orange juice
2 tbsp chopped fresh basil
2 tbsp lime juice
2 tbsp extra-virgin olive oil
1 garlic clove, crushed
1/2 tsp dried crushed red pepper
1/4 tsp salt
Whisk together all ingredients.
8 (12-inch) wooden skewers
2 (6-oz) bags fresh baby spinach
2 mangoes, peeled and sliced
1 medium-size red onion, sliced
1 (3-oz) pkg goat cheese, crumbled
1 cup fresh raspberries
1/2 cup chopped pistachio nuts
Fresh Basil Vinaigrette
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 tsp Dijon mustard
1 garlic clove, chopped
1/4 tsp salt
1/4 tsp pepper
3/4 cup extra-virgin olive oil
Peel shrimp; devein, if desired. Place shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 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 degrees) two minutes on each side or just until shrimp turns pink. Remove shrimp from skewers.
Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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