Shrimp and Pineapple Salad with Basil and Baby Greens

By LynnWelch

We grill both the shrimp and the pineapple to create this one-of-a-kind main-course salad.

Ingredients

• 3 limes
• 3 tablespoon(s) olive oil
• 1.5 cup(s) (loosely packed) fresh basil leaves
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1.5 pound(s) large shrimp, shelled and deveined
• 1 (3-pound) pineapple
• 12 corn tortillas
• Olive oil cooking spray
• 1 bag(s) (5- to 6-ounce) baby greens
• 2 medium heads Belgian endive, sliced

Preparation

Step 1

Prepare outdoor grill for direct grilling on medium.

Prepare dressing: From limes, grate 1/2 teaspoon peel and squeeze 1/4 cup juice. In blender, place lime peel and juice, oil, 1/2 cup basil leaves, salt, and pepper. Blend until pureed.

Spoon 2 tablespoons dressing from blender into medium bowl. Add shrimp to bowl and toss to coat with dressing.

Cut off crown and stem ends from pineapple. Stand pineapple upright and slice off rind and eyes. Cut pineapple lengthwise into 8 wedges, then cut off core from each wedge.

Place pineapple wedges on hot grill grate and cook about 10 minutes or until lightly charred and tender, turning over once. Place shrimp in grill basket on same grill grate with pineapple wedges and cook 5 to 8 minutes or until opaque throughout, turning over once. Transfer shrimp to large bowl. Transfer pineapple to cutting board and cut into 1/2-inch chunks.

Lightly spray both sides of tortillas with cooking spray and place on hot grill grate. Cook tortillas 4 to 5 minutes or until toasted, turning over once.

To bowl with shrimp, add greens, endive, pineapple, and remaining basil and dressing; toss to coat. Place 2 tortillas on each of 6 plates; top with salad.

ReciTip: No grill basket? Thread shrimp onto skewers instead. If using wooden skewers, presoak in hot water at least 30 minutes to prevent burning.