GRILLED SHRIMP AND SPINACH SALAD

Luckytrim

Grill Master
Gold Site Supporter
GRILLED SHRIMP AND SPINACH SALAD
eight servings

eight (12 inch) wooden skewers
2 pounds peeled large raw shrimp (31/40-Count)
1 12 cups basil vinaigrette, divided
two (6 ounce) packages fresh baby spinach
two mangoes, peeled and sliced
one small red onion, halved and sliced
one (4 ounce) package feta cheese, crumbled
1 cup fresh raspberries

soak wooden skewers in water to cover 30 min.
Meanwhile, preheat grill to 350 – 400 (medium-high) heat.
Devein shrimp, if desired. Combine shrimp and three-quarter cup basil vinaigrette in a large zip-lock plastic freezer bag; seal and chill 15 min., turning occasionally.
Remove shrimp from marinade, discarding marinate. Spread shrimp onto skewers. Grill shrimp, covered with grill lid, 2 min. on each side or just until shrimp turn pink. Remove shrimp from skewers.
Toss spinach, mangoes, and onion with 1/4 cup basil vinaigrette in a large bowl; arrange on a serving platter. Top with grilled shrimp. Sprinkle with crumbled cheese and raspberries. Serve with remaining basil vinaigrette

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buzzard767

golfaknifeaholic
Gold Site Supporter
I just picked up some shrimp yesterday - Jumbo Key West Pinks

BUT, DW already cooked them for an appetizer tomorrow. Maybe next week....
 
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