Tropical Spinach Salad With Grilled Shrimp & Feta

Ridiculously easy with big flavor. Citrus vinaigrette and salty feta cheese bring it all together. A Mark Bittman recipe.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  teaspoon orange zest
• 1  teaspoon lemon zest
• 1  teaspoon lime zest
• 1  orange, juice of
• 1  lemon, juice of
• 2  limes, juice of
• 1⁄4 cup  plus 1 tablespoon extra-virgin olive oil, divided
• 1  tablespoon honey
•  kosher  salt & freshly ground black pepper
• 12  ounces shrimp, peeled and deveined (large or jumbo)
• 1  lb strawberry, hulled and chopped
• 1⁄2 pineapple, peeled, cored, and chopped
• 1⁄2 red onion, chopped
• 2  serrano peppers, seeded and minced
• 1⁄2 cup  chopped fresh basil
• 10  ounces  fresh  Baby Spinach
• 1⁄2 cup  crumbled feta cheese

Directions

1. To make the citrus vinaigrette, combine zests, juices, 1/4 cup olive oil and honey in a small jar. Shake to combine and season to taste.
2. Heat a grill pan over medium-high heat. Toss shrimp with remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 2 – 3 minutes on each side, until opaque. Set aside.
3. In a large bowl, combine strawberries, pineapple, onion, serrano peppers and basil. Season to taste.
4. Place spinach in a large serving bowl or platter. Add fruit mixture, shrimp, feta, and toss with citrus vinaigrette.