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  • Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette



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    Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

    Course salad
    Cuisine French

    Prep Time 20 minutes
    Cook Time 10 minutes

    Servings
    servings


    Ingredients

    Course salad
    Cuisine French

    Prep Time 20 minutes
    Cook Time 10 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.

    2. (Sneak a quick dip of artisan bread into the mixture - so good!)

    3. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.

    4. Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.


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