Chris and I normally eat pretty healthy, so it sounds a bit odd when I say "we've been trying to eat better lately"... but that statement is true. We have been trying to eat better. With eating better comes lighter foods, smaller portions, things like that. If you can believe it, this is the first true salad I have posted on my site! I'm a bit shocked actually because we eat a lot of salads - but they are mainly just plan side salad types.. nothing too interesting to post. So this is a great recipe to start with.
Big thanks to the wonderful people over at Carapelli Olive Oil for this recipe - It was a huge hit in our house!!
Grilled Shrimp and Pineapple Salad with Champagne Vinaigrette
Adapted from Carapelli Olive Oil
- Serves 2 -
1/4 cup extra virgin olive oil
2 Tablespoon champagne vinegar
2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
3/4 pound peeled and deveined uncooked large shrimp
4 slices pineapple
6-8 cups green leaf lettuce, torn
sliced cucumber (optional)
quartered cherry tomatoes (optional)
dried cranberries (optional)
Whisk together the olive oil, vinegar, Dijon, Salt, pepper, and garlic powder. Remove 1 tablespoon and set the rest aside. Place shrimp in a shallow dish and toss with tablespoon of vinaigrette. Let marinate for 30 minutes.
Preheat grill to 350 degrees F. Place the pineapple directly over the fire and grill about 3-5 minutes per side, or until the pineapple has a little color and is warmed through. Remove from heat and allow to cool. Once cooled, roughly chop and set aside.
Using a saute pan meant for the grill, add the shrimp and grill for about 4-5 minutes per side or until the shrimp is pink and cooked through. You can also thread them on skewers - same cooking time. Remove from grill and allow to cool just a little bit.
To serve - on a large plate or bowl, add the torn lettuce, top with cucumbers, tomatoes, cranberries, and croutons. Add the pineapple and shrimp and lightly drizzle with vinaigrette. Serve and enjoy!
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