Yield
Makes 6 servings

How to Make It

Step 1

Peel shrimp; devein, if desired.

Step 2

Place shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.

Step 3

Soak skewers in water to cover for 30 minutes

Step 4

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

Step 5

Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.

Step 6

Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.

Step 7

Tropical Spinach Salad With Grilled Pork Tenderloin: Substitute 2 (1-pound) pork tenderloins for shrimp. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat themometer inserted into thickest portion registers 155°. Let stand 10 minutes. Slice and serve as directed.

Step 8

Tropical Spinach Salad With Grilled Chicken: Substitute 6 skinned and boned chicken breasts for shrimp. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 10 minutes. Slice and serve as directed.

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