Grilled Shrimp Salad

Recipe from The Shrimp Council

Grilled Shrimp Salad
Serves: 4
  • 12 large shrimp (31/35 count), peeled
  • ½ cup prepared raspberry vinaigrette salad dressing, divided
  • 5 cups torn fresh spinach
  • ⅓ cup pecan halves, toasted
  • 8 ripe strawberries
  • 8 fresh asparagus spears, cut into 2-inch pieces
  1. Toss shrimp with ¼ cup salad dressing (save other ¼ cup); cover and refrigerate shrimp at least 30 minutes, then drain. Thread shrimp onto skewers. Grill shrimp, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining ¼ cup salad dressing. Serve at once.