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Thursday, September 20, 2012

Grilled Shrimp and Pineapple Salad with Champagne Vinaigrette

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 -
Printable Recipe 
Ingredients:
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)
Croutons

Directions:
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!

One Year Ago:  Gyros
Two Years Ago:  Zucchini Gratin
 

15 comments:

Inside a British Mum's Kitchen said...

wonderful salad - I understand how portion sizes can be a challange - especially if the food is as good as this!
Mary x

StephenC said...

don't really know what champagne vinegar tastes like. could I use rice wine vinegar. 12 oz shrimp for 2 people - perfect portion in our house.

Yenta Mary said...

Oh, that sounds so lovely - absolutely delicious!!!

Andrea the Kitchen Witch said...

This sounds really delicious Jenn! I love the bright flavors, a little sweet, little savory, a whole lot delicious! Shrimp go on sale tomorrow at Sprouts ($3.50 lb for 45/50 count!) so this bad boy's on the menu fo sho!

We Are Not Martha said...

This looks awesome! Definitely healthy eating made fun. Shrimp on salad is the best!

Sues

Pam said...

What a great combination of flavors in this salad - it looks fantastic Jenn.

Tricia @ saving room for dessert said...

Jen - this looks wonderful. I adore grilled pineapple so this is calling to me. Very nice.

Candace said...

This looks delicious, Jenn!

Mary said...

I love champagne vinegar and I've found it to be interchangeable with white balsamic in most recipes. This sounds delicious!

Mary said...

Jenn, this sounds delicious. I love the mix of sweet and savory and the bright color of your salad. I hope you are having a great day. Blessings...Mary

Jean | Delightful Repast said...

Jenn, pretty! And what a great meal during this hot weather!

Angie's Recipes said...

This is a beautiful shrimp salad with pineapple salsa.

Lea Ann (Cooking On The Ranch) said...

I love salad recipes like this. I've got a few lettuce/meat/vinaigrette recipes in my database and are always looking for more. Pinned.

Debra said...

I think I have to make this, my husband would LOVE this kind of salad!

Chris said...

Just as long as you don't start doing tofu. If you do that ima gonna have to poke you in the eye with bacon. Just saying ;)