Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette Recipe

Name: Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil; 2 tablespoons Champagne vinegar or sherry vinegar; 2 teaspoons Dijon mustard; 1/4 teaspoon coarse sea salt or kosher salt; 1/8 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes; 2 cloves garlic, minced; 1 pound uncooked large shrimp, peeled and deveined; 1/2 fresh pineapple, peeled and cored, cut lengthwise into 4 slabs; 8 cups mixed field greens or baby greens; 3 tablespoons chopped fresh basil or tarragon leaves

Servings: persons

1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons Champagne vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound uncooked large shrimp, peeled and deveined
1/2 fresh pineapple, peeled and cored, cut lengthwise into 4 slabs
8 cups mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves

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.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil, 2 tablespoons Champagne vinegar or sherry vinegar, 2 teaspoons Dijon mustard, 1/4 teaspoon coarse sea salt or kosher salt, and more.

Yes, Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette

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