Process first 6 ingredients in a blender or food processor until smooth.
With blender running, gradually add oil in a slow, steady stream; process until smooth.
Tropical Spinach Salad With Grilled Chicken: Substitute 6 skinned and boned chicken breasts for shrimp; omit skewers.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
Let stand 10 minutes.
Cut chicken into slices, and serve as directed.
Tropical Spinach Salad With Grilled Pork Tenderloin: Substitute 2 (1-pound) pork tenderloins for shrimp; omit skewers.
Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°.
Remove from grill, and let stand 10 minutes until meat thermometer reaches 160°.
Cut pork tenderloin into slices, and serve as directed.
