Here's a main-dish salad that takes a light approach and a tropical bent, starting with grilled tail-on shrimp and pineapple.
Dressing the skewers, and the salad, is a combination of ingredients that will inspire summer thoughts, whatever the temperature happens to be outside.
We're adding another layer of flavor by topping the salad greens with a generous dose of chopped, fresh mint.
We recommend skewering the shrimp and pineapple separately; cooking time may vary slightly between the two ingredients, and this will give you more control.
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Besides, the food will be removed from the skewers before serving.
If you don't want to fire up the outdoor grill, you can grill the shrimp and pineapple on a stove-top grill — or skip the grill altogether and broil them.
Five-spice powder, also called Chinese five-spice powder, is available in the main-dish aisle of many supermarkets. But you could substitute 1/4 teaspoon allspice.
Beverage suggestion: A tart-sweet chenin blanc or sauvignon blanc could navigate the spicy sweetness of this salad. So could a nonalcoholic blend of pineapple juice and tonic water, mixed to taste. Toss in any extra pineapple chunks.
Grilled Shrimp and Pineapple Salad
20 tail-on raw shrimp, thawed if frozen
1 can (20 oz.) pineapple chunks in juice
1/2cup extra-virgin olive oil
2 tablespoons pineapple juice (from liquid in can)
1 tablespoon honey
1 tablespoon rice wine vinegar
1/4teaspoon five-spice powder
1 bag (8 oz.) mixed baby greens
1/2cup chopped fresh mint
1/2cup chow mein noodles
Skewer the shrimp and pineapple chunks on separate metal skewers; set aside. Combine the oil, pineapple juice, honey, rice wine vinegar, salt and five-spice powder in a measuring cup.
Heat a grill to medium-high heat. Pour about 3 tablespoons of the oil-vinegar mixture into a ramekin; brush the shrimp and pineapple with the mixture. (Note: Discard any excess mixture from ramekin because it has been in contact with the raw fish.) Grill until shrimp is opaque and pineapple has caramelized, 3-5 minutes.
Divide the greens into four shallow bowls; sprinkle 2 tablespoons mint over each. Divide the shrimp and pineapple among each bowl; top with chow mein noodles. Dress with remaining dressing. Makes 4 servings.
Nutrition information per serving: 353 calories, 58 percent of calories from fat, 23 g fat, 3 g saturated fat, 46 mg cholesterol, 32 g carbohydrates, 8 g protein, 186 mg sodium, 4 g fiber.
The Wichita Eagle—06/08/10