Grilled Shrimp, Pineapple and Cilantro Salad

This salad is easy, delicious and refreshing. The grilled shrimp and pineapple can go over many other things, but the crispness of the salad with the sweet acidic grilled pineapple balance on the tastebuds nicely with the shrimp. So let’s get started. Two things additional you may need:

You can get this at Whole Foods, Sprouts, some Kroger affiliates, also here is there web address: www.frontiercoop.com, they also make a great marinade for fish tacos! If you do not have this for the first recipe (I would order some and the fish taco and their garlic salad dressing for future use!), you can substitute Good Seasons Garlic and Herb Salad Dressing Mix but you need to add about a teaspoon of soy sauce to finished product and extra cilantro finely chopped about 1/2 cup.

I love the following Organic Girl Salad Mixes, they are USDA organic approved, the containers are 100% Recycled Plastic, washed 3 times, with a good assortment to choose from (iloveorganicgirl.com). And one of my favorites and the one I am using for my recipe is the 50/50! 50% spring mix (great assortment) and 50% spinach. I know this may sound like an ad but this is a really great company! The salad is never brown and the salad always makes it to recommended expiration and beyond. And for the cost of salad I do not need to tell you how value added all of this is!

Ok here we go! You will need for the marinade:

Simply Organic Pineapple Cilantro Vinaigrette Mix
1/2 c. pineapple juice
1 tbsp. water
1/4 c. olive oil
2 tbsp. White wine vinegar
1 tsp. of Red Pepper Flake

Whisk together and pull back 1/4 c. for salad.

1 lb. 26/30 shrimp (peeled and deveined)
Whole pineapple cleaned, cored and sliced

Put shrimp, in large ziploc and add 1/2 c. of marinade. Put pineapple in large ziploc with remaining 1/4 c. marinade. Let both marinate at least 30 minutes, shaking bag occasionally.

Heat grill. And begin to make salad.

1 container of 50/50! Salad Mix
1/2 bunch-big handful of cilantro leaves (clean leaves from stems)
3-4 green onions-cleaned and sliced
1/2 a cucumber-cleaned and sliced then halved

Toss with dressing when shrimp and pineapple are removed from grill to rest. When done shrimp will be scored from grill, pink and lightly firm, pineapple will be scored and a little translucency will be apparent. Let them rest while tossing salad, for approximately 5 minutes. Then plate salads and top with shrimp and pineapple (I chunked my pineapple in this pic but not necessary).

I hope you enjoy this has much as I have! Keep cool this summer and enjoy this with a great loaf of bread! Peg