Full of flavor from grilled pineapple and a lemon-peppery punch, this shrimp salad is an all-time favorite, super easy, healthy and a fast idea for a weeknight supper.
- 1 ½ pounds of peeled and deveined large shrimp
- 1 tablespoon of avocado oil
- 1 tablespoon of lemon pepper
- 1 fresh pineapple, cored and cut into ¾ inch thick slices
- ¼ cup of mayonnaise
- 2 tablespoons of honey
- 2 tablespoons of fresh lime juice
- ¼ teaspoon of hot pepper flakes
- 8 ounces of mixed greens like baby spinach, arugula, etc…
- ¼ cup of fresh cilantro
Preheat grill to medium-high heat.
Thread shrimp into metal skewers and brush with avocado oil. Sprinkle shrimp and pineapple slices with lemon pepper.
Brush grill racks with avocado oil or coat them with cooking spray. Place pineapple and shrimp skewers on the racks and grill them for about 4 minutes per side.
Cut pineapple slices into bite-size pieces.
In a small mixing bowl, whisk mayonnaise, honey and lime juice, mix in cilantro and hot pepper flakes.
Divide salad greens between 4 plates, top it with grilled shrimp and pineapple and drizzle with honey and mayo dressing.
Preparation Time: about 18 minutes
Grill Time: about 8 minutes
Recipe inspired by Cooking Light ’20 Minute Meals’ magazine from April 10, 2015.
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