Hands-on Time
35 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 8 servings
Photo: Iain Bagwell; Styling: Annette Joseph

How to Make It

Step 1

Soak wooden skewers in water to cover 30 minutes.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

TRY THIS TWIST:

Step 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.

Step 8

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

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