Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette


"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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30 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


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



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...

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