Grilled Shrimp With Pineapple Cucumber Salsa

READY IN: 20mins


  • 2 12
    tablespoons seasoned rice wine vinegar, divided
  • 2
    tablespoons frozen DOLE Pineapple Juice, thawed
  • 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
  • 34 - 1
    lb shrimp, peeled and deveined
  • 1
    tablespoon olive oil
  • 1
    (6 ounce) bag DOLE Tender Garden
  • 1
    lime, quartered


  • Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
  • Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
  • 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.
  • Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.