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Grilled Shrimp Skewers with Mini Spinach Salads

Grilled Shrimp Skewers with Mini Spinach Salads

Caribbean spiced shrimp served up on a bed of succulent summer greens.

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

Prep: 15 days Cook: 6 days
Serves: 10 Save

Ingredients (15)

  • 2 T Vegetable Oil
  • or 2 T Olive Oil
  • 2 T Latin Seasoning
  • or 2 T Jerk Seasoning
  • 2 T Fresh Lime Juice
  • or 2 T Bottled Lime Juice
  • 1 lb Large Peeled and Deveined Shrimp
  • 4 cup Baby Spinach
  • or 4 cup Watercress
  • 1 Orange
  • 1 Red Bell Pepper
  • 1 Avocado
  • 2 Green Onions
  • ¼ cup Balsamic Salad Dressing
  • 3 T Goat Cheese
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Directions

  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.