Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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 |
Directions:
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.
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