Recipe from The Shrimp Council
Grilled Shrimp Salad
Servings: 4
Ingredients
- 12 large shrimp 31/35 count, peeled
- 1/2 cup prepared raspberry vinaigrette salad dressing divided
- 5 cups torn fresh spinach
- 1/3 cup pecan halves toasted
- 8 ripe strawberries
- 8 fresh asparagus spears cut into 2-inch pieces
Instructions
- Toss shrimp with 1/4 cup salad dressing (save other 1/4 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 1/4 cup salad dressing. Serve at once.
