This Grilled Shrimp and Spinach salad is perfect on a hot summer night. The combination of the grilled shrimp with the sweet raspberries and mango is so good but the crumbled goat cheese is the secret ingredient that makes this a recipe I’ve come back to for years. I found it in Southern Living magazine and as soon as raspberries are in season, it ends up back on our counter! If you want to switch it up, try removing the shrimp and topping the salad with sliced grilled chicken breasts. It’s just as delicious!
Xx, Heather
-INGREDIENTS-
-Salad-
2 lbs. large raw shrimp, peeled
Basil Vinaigrette, divided (recipe below)
12 oz. fresh baby spinach
2 mangoes, peeled and sliced
1 small red onion, halved and sliced
4 oz. goat cheese, crumbled
1 Cup fresh raspberries
-Basil Vinaigrette-
1/2 Cup fresh basil, chopped
1/2 Cup raspberry vinegar
2 garlic cloves, minced
1 tablespoon brown sugar
2 teaspoon Dijon mustard
1/2 teaspoon salt and pepper
1 Cup Olive Oil
-PREPARATION-
1. Make Basil Vinaigrette – whisk together chopped basil, raspberry vinegar, garlic, brown sugar, dijon mustard, salt and pepper. Add 1 cup extra virgin olive oil in a slow, steady stream, whisking constantly until smooth. Set aside.
2. Preheat grill to medium-high heat (350-400 degrees).
2. Add 3/4 cup of Basil Vinaigrette in a large zip-top freezer bag; chill for 15 minutes.
3. Remove shrimp from marinade, disgarding marinade and thread shrimp on skewers.
4. Grill shrimp, with grill lid down, 2 minutes on each side or 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 and sprinkle with goat cheese and raspberries. Serve with remaining Basil Vinaigrette.