Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

by Sebastian Gallardo 2 years ago
4.3 (7)
10 minutes
264 kcal
13 g carbs
Share recipe
Description

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
  • ¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
  • 2 tablespoons Champagne vinegar or sherry vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon coarse sea salt or kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 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
Directions
  1. 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. 2. (Sneak a quick dip of artisan bread into the mixture - so good!)
  3. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 264 kcal
carbohydrates: 13 g
protein: 20.8 g
saturated fat: 2.3 g
cholesterol: 172.6 mg
sodium: 400.1 mg
fiber: 3.3 g
sugar: 6.7 g