Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

Carapelli(R) Extra Virgin Olive Oil 0

"Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing."

Ingredients 30 m {{adjustedServings}} servings 264 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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  1. 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.
  2. (Sneak a quick dip of artisan bread into the mixture - so good!)
  3. Add shrimp to plate; toss with oil mixture. Thread shrimp onto 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.
  4. 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.
Tips & Tricks
Grilled Hearts of Romaine

Watch Chef John grill lettuce. It’s delicious and ready in a flash!

Grilled Shrimp BLT

What's cooking on Long Island? Anne's triple-decker grilled shrimp BLTs.


  • Skype some friends for dinner and make sure they can see your plate. Maybe they'll come and visit more often after that.
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Reviews 2

  1. 2 Ratings


I was looking for something light, healthy and refreshing after last night's gut bomb NFL Playoffs Smorgasbord. This was exactly what I was after and what I thought we really needed but I must say I never expected to enjoy it as much as I did. Truth be told, if health and poundage weren't issues I'd much prefer gut bombs - I'm not a big fan of "cold and crunchy" as a rule, nor does the idea of fruit in my salad, particularly with meat, appeal to me. But I was willing to give it a try - for the sake of doing our bodies good. Surprise! We liked it! What a perfectly compatible array of ingredients! Not only was this light, healthy and refreshing, it was delicious, something I'd expect from an upscale restaurant here in SW Florida. I made no changes except to use Romaine and to add some cucumber, which fit in with this salad well. I was tempted to omit the basil and I'm glad I didn't - it was surprisingly good with the pineapple and shrimp. As for the fruit/savory combo, at least given this salad anyway, I am a convert.


Very good. The flavors complemented each other quite well, and the prep was minimal.