Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette0 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“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.” - by Carapelli® Extra Virgin Olive Oil
Original recipe yields 4 servings
- 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.
- (Sneak a quick dip of artisan bread into the mixture - so good!)
- 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.
- 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.
Amount Per Serving (4 total)
- 264 cal
- 15.4 g
- 13 g
Based on a 2,000 calorie diet
Reviews (0)Rate This Recipe
Tropical Salad with Pineapple Vinaigrette
Prosciutto and Provolone Panini Sandwiches
Just swipe to see more like this.