Grilled Shrimp And Baby Spinach Salad Recipes

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

GRILLED SHRIMP SALAD WITH CILANTRO VERDE DRESSING

Steps:

• Rinse the shrimp in cold water and pat dry with a paper towel. Place shrimp into a large plastic bag and add the cajun seasoning. Toss to coat.
• Warm a little oil in a small fry pan. Dice the red pepper and sauté in the fry pan until it begins to soften.
• Grill the shrimp over medium heat, it only needs a few minutes on each side. Shrimp should be pink and cooked through.
• Place lettuce into individual bowls and top with the roasted red peppers, cheese, tomatoes, grilled shrimp, and drizzle with cilantro verde dressing.

TROPICAL SHRIMP SPINACH SALAD

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

GRILLED SHRIMP SKEWERS WITH SPINACH SALAD

Steps:

• Combine olive oil, seasoning, lime juice and shrimp in a heavy plastic bag, refrigerate for at least 4 hours.
• Place spinach in a large salad bowl, peel orange with a knife so very little of the white pith remain, slice into segments and cut into small quarters.
• Add orange pieces, red bell pepper, avocado and green onions to spinach.
• Add balsamic vinaigrette, toss and coat well.
• Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side or until cooked through.
• Put spinach mixture onto plates, sprinkle each with orange zest and goat cheese.
• Top each with shrimp skewers. Drizzle with more vinaigrette if needed.

SPINACH SALAD WITH GRILLED SHRIMP AND MANDARIN ORANGES

Steps:

• Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
• Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
• Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
• Partially freeze the bacon to allow for easier cutting.
• Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
• Turn the bacon and cut widthwise into 1/4 inch pieces.
• Fry bacon bits until crispy; drain on paper towels and set aside.
• Drain the bacon grease from the pan, allowing a thin coating to remain.
• Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
• Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
• Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
• Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
• In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
• Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
• Place hot shrimp on top of the salad.
• Drizzle with your favorite bacon vinaigrette salad dressing.

SHRIMP 2 WAYS: SOY SAUCE-GRILLED SHRIMP WITH SPINACH SALAD AND NEW-STYLE SCAMPI

Steps:

• For Soy-Sauce Grilled Shrimp:
• Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.
• While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.
• Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.
• Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.
• For the New-Style Scampi:
• Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter.
• Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.
• Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the cilantro over the top, and arrange the grilled limes around the shrimp.