Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Omit the shrimp and serve this as a side salad, or try one of the chicken or pork variations below.

Recipe by Southern Living March 2004

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Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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

  • Soak skewers in water to cover for 30 minutes

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

  • 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.

  • 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.

  • 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.

  • 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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