Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette Recipe - Allrecipes.com
Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette Recipe
  • READY IN 30 mins

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

Recipe by  

"Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. (Sneak a quick dip of artisan bread into the mixture - so good!)
  3. 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.
  4. 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.
Kitchen-Friendly View

Footnotes

  • Skype some friends for dinner and make sure they can see your plate. Maybe they'll come and visit more often after that.
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Reviews More Reviews

Jan 06, 2014

I was looking for something light, healthy and refreshing after last night's gut bomb NFL Playoffs Smorgasbord. This was exactly what I was after and what I thought we really needed but I must say I never expected to enjoy it as much as I did. Truth be told, if health and poundage weren't issues I'd much prefer gut bombs - I'm not a big fan of "cold and crunchy" as a rule, nor does the idea of fruit in my salad, particularly with meat, appeal to me. But I was willing to give it a try - for the sake of doing our bodies good. Surprise! We liked it! What a perfectly compatible array of ingredients! Not only was this light, healthy and refreshing, it was delicious, something I'd expect from an upscale restaurant here in SW Florida. I made no changes except to use Romaine and to add some cucumber, which fit in with this salad well. I was tempted to omit the basil and I'm glad I didn't - it was surprisingly good with the pineapple and shrimp. As for the fruit/savory combo, at least given this salad anyway, I am a convert.

 
Jun 09, 2013

Very good. The flavors complemented each other quite well, and the prep was minimal.

 

2 Ratings

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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