1. Soak wooden skewers in water to cover 30 minutes.
2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally.
3. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
4. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
5. 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 goat cheese and raspberries. Serve with remaining Basil Vinaigrette.
TRY THIS TWIST-
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. Let chicken stand 10 minutes; slice and serve as directed.
Originally Submitted
2/25/2012
0 Out of 5 from
0 reviews
You can add this Grilled Shrimp and Spinach Salad recipe to your own private DesktopCookbook.