Grilled Shrimp and Pinapple Salad


Grilled shrimp and pineapple salad

1 16 oz bag of uncooked shrimp, peeled and deveined

1 ripe pineapple, cut into half inch slices

1 bag of prewashed fresh spinach

slices of Jalapeno pepper to taste

1/3 cup Tasteful Additions Meyer Lemon EVOO

2/3 cup Tasteful Additions White Honey Ginger Balsamic Vinegar

1 or 2 teaspoons of Tarragon, fresh or dried, to taste

Tasteful Additions Cyprus Flake salt

ground pepper


For Marinade: 

Combine the lemon olive oil, Cyprus Flake sea salt, pepper, fresh parsley and tarragon.

Marinate shrimp with most of the marinade for at least 2 hours, reserving a few teaspoons for the pineapple.


For the salad:

Brush the pineapple with the remaining marinade and grill or broil until tender and golden, about 3-5 minutes on each side.

Put the spinach in a bowl and

Serve warm.

Serves 8 to 10.  Recipe can be cut in half if desired.

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