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Grilled shrimp and pineapple salad



We went to a pool party over the weekend and our hosts served a really delicious salad with pineapple and grilled shrimp so I asked them for the recipe so I could share it with you guys. :)

1/4 cup Carapelli Premium 100% Italian
Extra Virgin Olive Oil
2 tablespoons Champagne vinegar or
sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarse sea salt or kosher
1/8 teaspoon freshly ground black
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound uncooked large shrimp, peeled
and deveined
1/2 fresh pineapple, peeled and cored,
cut lengthwise into 4 slabs
8 cups mixed field greens or baby greens
3 tablespoons chopped fresh basil or
tarragon leaves


Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.

Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.

Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.