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Grilled Shrimp and Spinach Salad

Here's how you make Grilled Shrimp and Spinach Salad
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  • Servings: 8
  • Prep: 65m
  • Cook: 5m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 8 12-inch wooden skewers
  • 2 pounds raw shrimp, large, peeled and deveined (31/40 count)
  • Basil Vinaigrette, divided (See below)
  • 12 ounces baby spinach, fresh
  • 2 mangoes, peeled and sliced
  • 1 red onion, small, halved and sliced
  • 4 ounces goat cheese, crumbled
  • 1 cup fresh raspberries
  • Basil Vinaigrette
  • 1/2 cup basil, fresh, chopped
  • 1/2 cup raspberry vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 cup olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Soak wooden skewers in water to cover for 30 minutes.

  • Step 2: Meanwhile, heat the grill to 350º to 400º (medium-high) heat.

  • Step 3: Combine the shrimp and 3/4 cups of the basil vinaigrette in a large zip-top bag. Seal and chill for 15 minutes, turning occasionally.

  • Step 4: Remove the shrimp from the marinade, discarding marinade. Thread the shrimp onto skewers.

  • Step 5: Grill shrimp, covered with the grill lid, 2 minutes on each side or just until the shrimp turn pink. Remove the shrimp from the skewers.

  • Step 6: Toss the spinach, mangoes, and onion with 1/4 cup basil vinaigrette in a large serving bowl; arrange on a serving platter. Top with the grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with the remaining basil vinaigrette.

  • Basil Vinaigrette:

  • Step 7: Whisk together the fresh chopped basil, raspberry vinegar, garlic, brown sugar, Dijon mustard, and salt and crushed red pepper until blended.

  • Step 8: Add the olive oil in a slow, steady stream, whisking constantly until smooth.

We hope you enjoy this recipe!

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