- Posted by elimam
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- in Uncategorized
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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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
Ingredients
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Instructions
- 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.
- (Sneak a quick dip of artisan bread into the mixture - so good!)
- 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.
- 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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