Follow these steps for perfect results
Carapelli Premium 100% Italian Extra Virgin Olive Oil
Champagne vinegar
Dijon mustard
Coarse sea salt
Freshly ground black pepper
Crushed red pepper flakes
Garlic
minced
Uncooked large shrimp
peeled and deveined
Fresh pineapple
peeled and cored, cut lengthwise into 4 slabs
Mixed field greens
Fresh basil
chopped
Preheat grill to medium-high heat.
Whisk together olive oil, vinegar, mustard, salt, and pepper in a small bowl to create the vinaigrette.
Transfer 3 tablespoons of vinaigrette to a plate.
Stir pepper flakes and minced garlic into the vinaigrette on the plate.
Add shrimp to the plate and toss to coat.
Thread shrimp onto skewers.
Brush the shrimp skewers with the vinaigrette from the plate.
Discard the remaining marinade on the plate.
Add pineapple slabs to the grill.
Grill shrimp skewers and pineapple for 4 minutes.
Turn the skewers and pineapple over.
Continue grilling for 4-5 minutes, until shrimp are opaque and pineapple has grill marks.
Toss mixed greens with the remaining vinaigrette.
Arrange mixed greens on four serving plates.
Carve the grilled pineapple into 1/2-inch thick slices.
Arrange pineapple slices over the salads.
Remove the shrimp from the skewers.
Arrange shrimp over the salads.
Top with chopped fresh basil or tarragon.
Expert advice for the best results
Marinate the shrimp for longer for enhanced flavor.
Use a grill basket for the shrimp if you don't have skewers.
Add other grilled vegetables like bell peppers or zucchini.
Everything you need to know before you start
10 minutes
Vinaigrette can be made ahead.
Arrange greens attractively on plates, then top with pineapple and shrimp. Drizzle with remaining vinaigrette.
Serve with crusty bread.
Pair with a light white wine.
Crisp and refreshing, complements the salad.
Discover the story behind this recipe
Represents fresh, seasonal eating during summer months.
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