Grilled Shrimp and Spinach Salad

Name: Grilled Shrimp and Spinach Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams packages fresh baby spinach; 8 servings Basil Vinaigrette, divided; 113 grams package goat cheese, crumbled; 2 mangoes, peeled and sliced; 237 milliliters fresh raspberries; 907 grams peeled, large raw shrimp (3 1/40 count); 1 small red onion, halved and sliced; 12 inches wooden skewers

You can never have too many main course recipes, so give Grilled Shrimp and Spinach Salad a try. This recipe serves 8. Watching your figure? This gluten free, primal, and pescatarian recipe has 199 calories, 28g of protein, and 5g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of raspberries, basil vinaigrette, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the mangoes you could follow this main course with the Coconut Panna Cotta with Passionfruit and Mangoes as a dessert. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It will be a hit at your The Fourth Of July event.

Instructions

Soak wooden skewers in water to cover 30 minutes.

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Water

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Wooden Skewers

Meanwhile, preheat grill to 350 to 400 (medium-high) heat. Devein shrimp, if desired.

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Shrimp

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Grill

Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally.

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Vinaigrette

Shrimp

Basil

Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

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Marinade

Shrimp

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Skewers

Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink.

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Shrimp

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Grill

Remove shrimp from skewers.

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Shrimp

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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.

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Grilled Shrimp

Vinaigrette

Mango

Spinach

Basil

Onion

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Bowl

Sprinkle with crumbled goat cheese and raspberries.

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Goat Cheese

Raspberries

Serve with remaining Basil Vinaigrette.

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Vinaigrette

Basil

Tropical Spinach Salad with Grilled Chicken: Omit skewers. Substitute 2 lb. skinned and boned chicken breasts for shrimp. Prepare recipe as directed, increasing grill time to 4 to 6 minutes on each side or until done.

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Chicken Breast

Grilled Chicken

Spinach

Shrimp

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Skewers

Grill

Let chicken stand 10 minutes; slice and serve as directed.

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Whole Chicken

Hands-on time: 38 min.; Total time: 1 hr., 8 min., including vinaigrette.

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Vinaigrette

Equipment

Ingredients

Servings:

340grams

packages fresh baby spinach 8servings

Basil Vinaigrette, divided 113grams

package goat cheese, crumbled 2

mangoes, peeled and sliced 237milliliters

fresh raspberries 907grams

peeled, large raw shrimp (3 1/40 count)1small

red onion, halved and sliced 12inches

wooden skewers

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.