Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette
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.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
264 Calories
Recipe Instructions
Step 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.
Step 2
(Sneak a quick dip of artisan bread into the mixture - so good!)
Step 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.
Step 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.
Ingredients
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons Champagne vinegar or sherry vinegar
¼ teaspoon coarse sea salt or kosher salt
1 pound uncooked large shrimp, peeled and deveined
½ 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
