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Grilled Shrimp and Spinach Salad

Source of Recipe


Southern Living, February 2012



List of Ingredients



• 8 (12-inch) wooden skewers
  
• 2 pounds peeled, large raw shrimp (31/40 count)
  
• Basil Vinaigrette, divided
  
• 2 (6-ounce) packages fresh baby spinach
  
• 2 mangoes, peeled and sliced
  
• 1 small red onion, halved and sliced
  
• 1 (14-ounce) package goat cheese, crumbled
  
• 1 cup fresh raspberries
  






Instructions



1. Soak wooden skewers in water to cover 30 minutes.
   Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired. Combine shrimp and ¾ cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally.
   
   
2. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
   
   
3. Toss spinach, mangoes, and onion with ¼ cup Basil Vinaigrette in a large bowl; arrange on a serving platter. Top with grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining Basil Vinaigrette.
   
   Makes 8 servings.
   
   .............
   
   BASIL VINAIGRETTE
   
   Whisk together ½ cup chopped fresh basil; ½ cup raspberry vinegar; 2 garlic cloves, minced; 1 tablespoon brown sugar; 2 teaspoons Dijon mustard; and ½ teaspoon each salt and dried crushed red pepper until blended. Add 1 cup olive oil in a slow, steady stream, whisking constantly until smooth.
   
   Makes 1½ cups.