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Recipe: 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.

Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette Ingredients

  • cup Carapelli Premium 100% Italian Extra Virgin Olive Oil

  • 2 tablespoons Champagne vinegar or sherry vinegar

  • 2 teaspoons Dijon mustard

  • teaspoon coarse sea salt or kosher salt

  • ? teaspoon freshly ground black pepper

  • teaspoon crushed red pepper flakes

  • 2 cloves garlic, minced

  • 1 pound uncooked large shrimp, peeled and deveined

  • 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

How to Make Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette

  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.

Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette Nutritions

  • Calories: 264 calories

  • Carbohydrate: 13 g

  • Cholesterol: 172.6 mg

  • Fat: 15.4 g

  • Fiber: 3.3 g

  • Protein: 20.8 g

  • SaturatedFat: 2.3 g

  • ServingSize:

  • Sodium: 400.1 mg

  • Sugar: 6.7 g

  • TransFat:

  • UnsaturatedFat:

Summer Salad With Grilled Shrimp And Pineapple In Champagne Vinaigrette Reviews

  • I was looking for something light, healthy and refreshing after last nights gut bomb NFL Playoffs Smorgasbord. This was exactly what I was after and what I thought we really needed but I must say I never expected to enjoy it as much as I did. Truth be told, if health and poundage werent issues Id much prefer gut bombs - Im not a big fan of "cold and crunchy" as a rule, nor does the idea of fruit in my salad, particularly with meat, appeal to me. But I was willing to give it a try - for the sake of doing our bodies good. Surprise We liked it What a perfectly compatible array of ingredients Not only was this light, healthy and refreshing, it was delicious, something Id expect from an upscale restaurant here in SW Florida. I made no changes except to use Romaine and to add some cucumber, which fit in with this salad well. I was tempted to omit the basil and Im glad I didnt - it was surprisingly good with the pineapple and shrimp. As for the fruit/savory combo, at least given this salad anyway, I am a convert.

  • Very good. The flavors complemented each other quite well, and the prep was minimal.

  • We ended up pan grilling the shrimp and pineapple and it was still exceptional. The dressing is very simple to make and worked well with the pineapple and shrimp. I added a little Cajun seasoning to the shrimp and pineapple before adding it to my salad and I think it worked well. My wonderful amazingly special sweet p girlfriend had it without the Cajun seasoning and liked it too.

  • Delicious I added about 1/4 cup of honey to the dressing and also toasted some pine nuts to serve on top of the salad with the shrimp skewers. Served with some focaccia bread and it was fantastic

  • I added bow tie pasta, cucumber, sweet peppers and it was awesome Would make this again, easily. With crusty bread and some wine, a nice summer meal for entertaining.

  • Love

  • For me, the dressing was too mustard and kind of ordinary. I think the shrimp needed some zing also. The pineapple was juicy and delicious.

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