2-3fresh pineapple rings OR planks of freshly cut pineapple, cored
Handfulsliced cucumbers, blanched asparagus or other veggie(optional)
Handfultoasted, slivered almonds(optional)
1orange, zested & juiced
1lemon, zested & juiced
1clovegarlic, peeled & minced
1Tb.fresh thyme leaves, minced
1Tbfresh parsley, minced
1/4tsp.freshly ground black pepper
1/2c.extra virgin olive oil
For the Marinade:
Add marinade ingredients to a large ziplock bag and mix together by scrunching the bag. Reserve 2 Tb. for brushing on shrimp while cooking. Add shrimp to bag, seal and refrigerate 20 minutes.
For the Dressing:
Combine Dressing ingredients in a blender (for best emulsion) OR add ingredients to a small bowl and whisk until combined; set aside until ready to use. (Note: when ready to use, taste & adjust for seasoning).
For the Salad:
When ready to prepare salad, heat grill to high.
Remove shrimp from marinade, place on skewers (about 3-4 each) and discard marinade.
Lightly brush pineapple with vegetable oil and sprinkle with sugar. Then place shrimp skewers and pineapple onto hot grill.
For shrimp, cook 1.5 - 2 minutes then flip and brush with reserved marinade and cook another 1.5 - 2 minutes then remove from heat. Allow the pineapple to lightly brown/caramelize for about the same time on the first side, then flip and cook 2-3 minutes so the pieces get warmed through and juicy (this takes a bit longer than the shrimp). Remove from heat.
Place mixed greens (and any other veggies) in serving bowl. Cut pineapple into chunks and add to bowl. Remove shrimp from skewers and add to bowl. Add as much dressing as desired then toss to combine. Serve with crusty bread, or top with a little salty parmesan or feta.
If made as a dinner salad, this recipe would serve about 2 people. If made as a lunch or side salad, up to 4 people.