Grilled Shrimp With Pineapple Cucumber Salsa

Refreshing and full of flavor, this exotic recipe is a palate-pleaser.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 1⁄2 tablespoons  seasoned rice wine vinegar, divided
• 2  tablespoons  frozen  DOLE Pineapple Juice, thawed
• 2  tablespoons extra virgin olive oil
•  salt & freshly ground black pepper
• 1  cup  peeled fresh  DOLE Pineapple, 1/2-inch cubes
• 1  cup  peeled and seeded cucumber, 1/2-inch cubes
• 1  tablespoon  finely chopped red onion
• 1  tablespoon  slivered of fresh mint
• 1  tablespoon  slivered fresh basil
• 3⁄4-1  lb shrimp, peeled and deveined
• 1  tablespoon olive oil
• 1 (6 ounce) bag  DOLE Tender Garden
• 1  lime, quartered

Directions

1. Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
2. Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
3. Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
4. Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.