Grilled Shrimp With Pineapple Cucumber Salsa

Submitted by Dole9027

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

 

• Ready In: 20mins
• Ingredients: 13
• 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.