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.
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