CHEF JEFF — ONE BYTE AT A TIME: Grilled Shrimp Salad

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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.

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