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Grilled Shrimp and Spinach Salad

Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on time 35 mins
Total time 1 hr, 10 mins
Yield Makes 8 servings
We've pumped up Grilled Shrimp and Spinach Salad with a colorful mix of sliced mangoes, fresh rapsberries, goat cheese, and of course, grilled shrimp.


  • 8 (12-inch) wooden skewers
  • 2 pounds peeled, large raw shrimp (3 1/40 count)
  • Basil Vinaigrette, divided
  • 2 (6-oz.) packages fresh baby spinach
  • 2 mangoes, peeled and sliced
  • 1 small red onion, halved and sliced
  • 1 (4-oz.) package goat cheese, crumbled
  • 1 cup fresh raspberries

How to Make It

  1. Soak wooden skewers in water to cover 30 minutes.

    Peeling, Deveining, and Butterflying Shrimp
  2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally.

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

  4. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.

  5. Toss spinach, mangoes, and onion with 1/4 cup Basil Vinaigrette in a large bowl; arrange on a serving platter. Top with grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining Basil Vinaigrette.


  7. Tropical Spinach Salad with Grilled Chicken: Omit skewers. Substitute 2 lb. skinned and boned chicken breasts for shrimp. Prepare recipe as directed, increasing grill time to 4 to 6 minutes on each side or until done. Let chicken stand 10 minutes; slice and serve as directed.

  8. Hands-on time: 38 min.; Total time: 1 hr., 8 min., including vinaigrette.