The Berries of Summer – Grilled Shrimp Salad with Raspberries

29 Jun

It’s hot and rainy (at least right now in Dallas), but summer remains a favorite season for a cook for one simple reason, the produce section.  Summer is the season you see a wider selection of fruits and vegetables (particularly fruits) available at your local grocer, and you can incorporate the season into your cooking by eating fresh.  Below is my version of a fresh summer lunch:

Grilled Shrimp Salad with Raspberries


1/2 lb shrimp, shelled and deveined
1/3 cup white wine
1 tbsp olive oil
3 cups baby spinach leaves, packed
1 cup raspberries
1-8 oz can pineapple chunks, drained
1 ripe medium tomato, cut into wedges
2 tbsp pineapple juice
2 tbsp finely chopped fresh basil, divided
1 tbsp balsamic vinegar
1 tbsp Dijon mustard, divided into 2 halves
nonstick cooking spray

Whisk together white wine, 1 tbsp of the basil, 1/2 tbsp of Dijon mustard, and a pinch of salt in a small bowl to make the marinade for the shrimp.  Place shelled and deveined shrimp in a ziplock bag and pour marinade over shrimp.  Close the bag and refrigerate for at least 30 minutes.

In the mean time, whisk together olive oil, balsamic vinegar, pineapple juice, remaining basil and Dijon mustard in another small bowl to make the salad dressing,  adding salt and pepper to taste.

Preheat grill pan over medium-high heat and spray with nonstick cooking spray.  Grill shrimp for 2-3 minutes per side or until shrimp is evenly pink and completely opaque. 

Add shrimp to large salad bowl with spinach, pineapple chunks, tomato wedges, and raspberries.  Pour in prepared salad dressing and toss.

Serves 2

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