summer salad with grilled shrimp and pineapple in vinaigrette

Ingredients

• Servings: 4
• 1/4 cup carapelli premium 100% italian extra virgin olive oil
• 2 tablespoons vinegar or vinegar
• 2 teaspoons dijon mustard
• 1/4 teaspoon coarse sea salt or kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1 pound uncooked large shrimp, peeled and deveined
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• 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 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.