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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grilled Shrimp Skewers & Spinach Salad Recipe

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This recipe for Grilled Shrimp Skewers & Spinach Salad is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
4 T. Jamaican jerk spice (from Whole Foods, or any spicy seafood rub)
4 T. lime juice
2 lbs. shrimp
8 C. baby spinach
2 oranges (peeled and cut into quarters)
1 tsp. orange zest
4 green onions (sliced)
4 T. goat cheese (crumbled)
1/2 c. balsamic vinaigrette
20 wooden skewers (soaked 30 min. in water)
Directions:
Directions:
Combine olive oil, seasoning, lime juice & shrimp in heavy plastic bag, refrigerate for at least 4 hours.

Place spinach in a large salad bowl, peel orange with a knife so very little white pith remains. Slice into segments and cut into quarters.

Add orange pieces, red bell pepper, avocado and green onions to spinach.

Add balsamic vinaigrette, toss to coat well.Top each with shrimp skewers. Drizzle with more vinaigrette if needed.

Prepare grill (oil grates). Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side until cooked through. Put spinach mixture on plates, sprinkle with orange zest and goat cheese. Top each with shrimp skewers. Drizzle with more vinaigrette if needed.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes (?)
Personal Notes:
Personal Notes:
Skye prepared this for a BBQ we hosted while Joe was on the Yukon. It is delicious, filling and healthy!

 

 

 

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