Tropical Spinach Salad With Grilled Shrimp
Omit the shrimp, and serve this as a side salad, or try one of the variations on the below page with grilled sliced chicken or pork tenderloin.
Equipment
- 8 Wooden skewers 12-inch
Ingrediënten
- Makes 6 servings / Prep: 30 min. Chill: 1 hr., Soak: 30 min., Grill: 4 min.
- 2 pounds shrimp unpeeled large fresh
- Citrus Marinade
- 2 6-ounce bags baby spinach fresh
- 2 mangoes peeled and sliced
- 1 medium-size red onion sliced
- 1 3-ounce package goat cheese, crumbled
- 1 cup fresh raspberries
- ½ cup chopped pistachios
- Fresh Basil Vinaigrette
Instructies
- Peel shrimp; devein, if desired.
- Place shrimp in a large zip-top freezer bag; add Citrus Marinade, seal, and shake to coat.
- Chill shrimp 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°) 2 minutes on each side or just until shrimp turn pink.
- Remove shrimp from skewers.
- Divide spinach evenly among 6 serving plates; top with mango slices, onion slices, and grilled shrimp.
- Sprinkle with crumbled goat cheese, raspberries, and pistachios.
- Serve with Fresh Basil Vinaigrette.
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