This is from Sunset Magazine. I made it this evening with all the ingredients, yum. I think avocado would be nice with it, and if you don't want to do the raspberries, think they could be omitted, but I love them. Mangoes from Texas are so good now, juicy and smooth as silk. I'd forgotten just how good a mango can be.
Tropical Spinach Salad With Grilled Shrimp
Omit the shrimp and serve this as a side salad, or try one of the chicken or pork variations below.
2 pounds unpeeled, large fresh shrimp
Citrus Marinade (recipe follows)
8 (12-inch) wooden skewers
2 (6-ounce) bags fresh baby spinach
2 mangoes, peeled and sliced
1 medium-size red onion, sliced
1 (3-ounce) package goat cheese, crumbled
1 cup fresh raspberries
1/2 cup chopped pistachio nuts
Fresh Basil Vinaigrette (recipe follows)
Peel shrimp; devein, if desired.
Place shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.
Soak skewers in water to cover for 30 minutes
Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.
Tropical Spinach Salad With Grilled Pork Tenderloin: Substitute 2 (1-pound) pork tenderloins for shrimp. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat themometer inserted into thickest portion registers 155°. Let stand 10 minutes. Slice and serve as directed.
Tropical Spinach Salad With Grilled Chicken: Substitute 6 skinned and boned chicken breasts for shrimp. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 10 minutes. Slice and serve as directed.
Yield: Makes 6 servings
Citrus Marinade
3/4 cup fresh orange juice
2 tablespoons chopped fresh basil
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
Whisk together all ingredients.
Makes 1 cup
Fresh Basil Vinaigrette
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 teaspoon Dijon mustard
1 garlic clove, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup extra-virgin olive oil
Process first 6 ingredients in a blender until smooth. With blender running, gradually add oil in a slow, steady stream; process until smooth.
Makes 1 cup
Tropical Spinach Salad With Grilled Shrimp
Omit the shrimp and serve this as a side salad, or try one of the chicken or pork variations below.
2 pounds unpeeled, large fresh shrimp
Citrus Marinade (recipe follows)
8 (12-inch) wooden skewers
2 (6-ounce) bags fresh baby spinach
2 mangoes, peeled and sliced
1 medium-size red onion, sliced
1 (3-ounce) package goat cheese, crumbled
1 cup fresh raspberries
1/2 cup chopped pistachio nuts
Fresh Basil Vinaigrette (recipe follows)
Peel shrimp; devein, if desired.
Place shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.
Soak skewers in water to cover for 30 minutes
Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.
Tropical Spinach Salad With Grilled Pork Tenderloin: Substitute 2 (1-pound) pork tenderloins for shrimp. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat themometer inserted into thickest portion registers 155°. Let stand 10 minutes. Slice and serve as directed.
Tropical Spinach Salad With Grilled Chicken: Substitute 6 skinned and boned chicken breasts for shrimp. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 10 minutes. Slice and serve as directed.
Yield: Makes 6 servings
Citrus Marinade
3/4 cup fresh orange juice
2 tablespoons chopped fresh basil
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
Whisk together all ingredients.
Makes 1 cup
Fresh Basil Vinaigrette
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 teaspoon Dijon mustard
1 garlic clove, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup extra-virgin olive oil
Process first 6 ingredients in a blender until smooth. With blender running, gradually add oil in a slow, steady stream; process until smooth.
Makes 1 cup