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  Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

  
  
  • Posted by elimam
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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

  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Champagne vinegar or sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon coarse sea salt or kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 clove garlic minced
  • 1 pound uncooked large shrimp peeled and deveined
  • 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
  • 8 cups mixed field greens or baby greens
  • 3 tablespoons chopped fresh basil or tarragon leaves

  Course salad Cuisine French Prep Time 20 minutes Cook Time 10 minutes Servings servings Ingredients 1/4 cup Extra Virgin Olive Oil 2 tablespoons Champagne vinegar or sherry vinegar 2 teaspoons Dijon mustard 1/4 teaspoon coarse sea salt or kosher salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 2 clove garlic minced 1 pound uncooked large shrimp peeled and deveined 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs 8 cups mixed field greens or baby greens 3 tablespoons chopped fresh basil or tarragon leaves

  
  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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