CHEF JEFF — ONE BYTE AT A TIME: Grilled Shrimp SaladIf you’re looking to eat lighter, try a main-dish salad.
By: Herald Staff Reports,
If you’re looking to eat lighter, try a main-dish salad.
Grilled Shrimp Salad
20 tail-on raw shrimp
1 20-ounce can pineapple chunks in juice
½ cup extra-virgin olive oil
2 tablespoons pineapple juice (from liquid in can)
1 tablespoon honey
1 tablespoon rice wine vinegar
¼ teaspoon each: salt, five-spice powder
1 8-ounce bag mixed baby greens
½ cup each: chopped fresh mint, chow mein noodles
Skewer shrimp and pineapple on separate metal skewers. Combine oil, pineapple juice, honey, vinegar, salt and five-spice powder in measuring cup. Heat grill to medium-high. Pour 3 tablespoons of the oil-vinegar mixture into bowl; brush on shrimp and pineapple. (Discard any excess mixture from bowl.) Grill shrimp until opaque and pineapple has caramelized. Divide greens into 4 shallow bowls; sprinkle 2 tablespoons mint over each. Divide the shrimp and pineapple among bowls; top with chow mein noodles. Top with dressing.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.