Grilled Shrimp Skewers with Mini Spinach Salads

Kitchen Tested
  • Yield 10 servings
  • Prep 15 mins
  • Cook 6 mins

Fresh summer greens are a delicate bed for succulent spicy seasoned Caribbean shrimp.

Shrimp Skewers
Mark Boughton Photography / styling by Teresa Blackburn

Look for the Jamaican jerk or Latin seasoning in the spice section of the supermarket. Serve as an appetizer or entrée.


2 tablespoons vegetable or olive oil
2 tablespoons Latin seasoning or Jamaican jerk seasoning
2 tablespoons lime juice
1 pound large shrimp (20 count), peeled and deveined, tails left on
4 cups baby spinach and/or watercress
1 large orange
1 small red bell pepper
1 avocado, peeled and chopped
2 green onions, sliced
1/4 cup purchased balsamic vinaigrette
10 (5-6 inch) wooden skewers, soaked in water for 30 minutes
1/2 teaspoon finely shredded orange peel
3 tablespoons crumbled goat cheese


  1. Combine oil, seasoning, lime juice and shrimp in a heavy plastic bag. Let stand 30 minutes at room temperature (or refrigerate up to 4 hours).
  2. Place spinach in a salad bowl. Peel orange with a knife so very little of the white pith remains; slice vertically and quarter slices. Add orange pieces, red bell pepper, avocado and green onions to spinach. Add vinaigrette; toss well to coat.
  3. Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side, until just thoroughly cooked and opaque in color (take care not to overcook).
  4. Divide spinach mixture among 10 appetizer plates. Sprinkle with orange peel and goat cheese. Top each with 1 shrimp skewer. Drizzle with a little more vinaigrette, if desired.

Recipe by Wini Moranville and Lisa Holderness 



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