Printed from Jenn's Food Journey, adapted from Carapelli Olive Oil
- Serves 2 -
1/4 cup extra virgin olive oil
2 Tablespoon champagne vinegar
2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
3/4 pound peeled and deveined uncooked large shrimp
4 slices pineapple
6-8 cups green leaf lettuce, torn
sliced cucumber (optional)
quartered cherry tomatoes (optional)
dried cranberries (optional)
Whisk together the olive oil, vinegar, Dijon, Salt, pepper, and garlic powder. Remove 1 tablespoon and set the rest aside. Place shrimp in a shallow dish and toss with tablespoon of vinaigrette. Let marinate for 30 minutes.
Preheat grill to 350 degrees F. Place the pineapple directly over the fire and grill about 3-5 minutes per side, or until the pineapple has a little color and is warmed through. Remove from heat and allow to cool. Once cooled, roughly chop and set aside.
Using a saute pan meant for the grill, add the shrimp and grill for about 4-5 minutes per side or until the shrimp is pink and cooked through. You can also thread them on skewers - same cooking time. Remove from grill and allow to cool just a little bit.
To serve - on a large plate or bowl, add the torn lettuce, top with cucumbers, tomatoes, cranberries, and croutons. Add the pineapple and shrimp and lightly drizzle with vinaigrette. Serve and enjoy!