Name: Grilled Shrimp & Pineapple Salad with Honey-Lime Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 cloves garlic; 1 ½ limes; 1 ½ small pineapples; 1.02 kg raw peeled shrimp, fresh or frozen; 3 (142 g) pkg spring mix (mixed greens); black pepper; cayenne pepper; cumin, ground; garlic powder; honey; mayonnaise; salt; turmeric, ground; virgin coconut oil

Grilled Shrimp & Pineapple Salad with Honey-Lime DressingGrilled Shrimp & Pineapple Salad with Honey-Lime Dressing — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 cloves garlic

1 ½ limes

1 ½ small pineapples

1.02 kg raw peeled shrimp, fresh or frozen

3 (142 g) pkg spring mix (mixed greens)

black pepper

cayenne pepper

cumin, ground

garlic powder

honey

mayonnaise

salt

turmeric, ground

virgin coconut oil

Instructions

If using wooden skewers, place 18-22 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel and mince garlic; transfer to a large bowl.

Juice limes into the bowl with the garlic. Add mayo, honey, salt, and pepper; whisk to combine the dressing and set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place shrimp on a clean towel or paper towels and pat dry.

Place spices in another large bowl and stir to combine.

Cut skin off pineapples, core, and cut into bite-sized pieces; transfer to the bowl with the spice mix.

Add shrimp to the bowl with the pineapple, toss to coat, then thread shrimp and pineapple onto the skewers. Alternatively, you can cook the shrimp and pineapple directly on the grill/skillet without using skewers.

Preheat a large grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add skewers to the grill and cook, turning occasionally, until charred and the shrimp are cooked through, about 6 minutes.

Trim and slice the cucumbers into thin rounds. Add to the bowl with the dressing along with mixed greens; toss to combine the salad.

To serve, divide salad between plates and top with skewers. Enjoy!

Open this recipe in Flambette