Tropical Spinach Salad With Grilled Shrimp

1. 1

   Peel shrimp; devein, if desired.

2. 2

   Place shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.

3. 3

   Soak skewers in water to cover for 30 minutes

4. 4

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

5. 5

   Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.

6. 6

   Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.

7. 7

   Tropical Spinach Salad With Grilled Pork Tenderloin: Substitute 2 (1-pound) pork tenderloins for shrimp. Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 10 to 12 minutes on each side or until a meat themometer inserted into thickest portion registers 155u00b0. Let stand 10 minutes. Slice and serve as directed.

8. 8

   Tropical Spinach Salad With Grilled Chicken: Substitute 6 skinned and boned chicken breasts for shrimp. Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 4 minutes on each side or until done. Let stand 10 minutes. Slice and serve as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.