Options

Format:
Include:
PRINT
See more
Photo: Iain Bagwell; Styling: Annette Joseph Photo by: Photo: Iain Bagwell; Styling: Annette Joseph

Grilled Shrimp and Spinach Salad

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.

Southern Living FEBRUARY 2012

  • Yield: Makes 8 servings
  • Hands-on:35 Minutes
  • Total:1 Hour, 10 Minutes

Ingredients

  • 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

Preparation

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

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.

TRY THIS TWIST:

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.

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

advertisement

Go to full version of

Grilled Shrimp and Spinach Salad recipe

advertisement