Grilled Shrimp And Spinach Salad

1. 1

   Soak wooden skewers in water to cover 30 minutes.

2. 2

   Meanwhile, preheat grill to 350u00b0 to 400u00b0 (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. 3

   Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

4. 4

   Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.

5. 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.

6. 6

   TRY THIS TWIST:

7. 7

   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.

8. 8

   Hands-on time: 38 min.; Total time: 1 hr., 8 min., including vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.