Grilled Shrimp and Spinach Salad

southern living recipe

Grilled Shrimp and Spinach Salad
Grilled Shrimp and Spinach Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    (12-inch) wooden skewers

  • 2

    pounds peeled, large raw shrimp (3 1/40 count)

  • Basil Vinaigrette, divided

  • 2

    (6-oz.) packages fresh baby spinach

  • 2

    mangoes, peeled and sliced

  • 1

    small red onion, halved and sliced

  • 1

    (4-oz.) package goat cheese, crumbled

  • 1

    cup fresh raspberries

Directions

1. Soak wooden skewers in water to cover 30 minutes. 2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally. 3. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. 4. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. 5. Toss spinach, mangoes, and onion with 1/4 cup Basil Vinaigrette in a large bowl; arrange on a serving platter. Top with grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining Basil Vinaigrette. TRY THIS TWIST: Tropical Spinach Salad with Grilled Chicken: Omit skewers. Substitute 2 lb. skinned and boned chicken breasts for shrimp. Prepare recipe as directed, increasing grill time to 4 to 6 minutes on each side or until done. Let chicken stand 10 minutes; slice and serve as directed. Hands-on time: 38 min.; Total time: 1 hr., 8 min., including vinaigrette.

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