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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.

Recipe by Southern Living February 2012

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Credit: Iain Bagwell; Styling: Annette Joseph

Recipe Summary test

hands-on:
35 mins
total:
1 hr 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wooden skewers in water to cover 30 minutes.

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  • 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.

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

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

  • 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.

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