Grilled Shrimp Salad with Pina Colada Vinaigrette
Grilled Shrimp Salad with Pina Colada Dressing Makes 2 salads plus vinaigrette for the marinade and leftover vinaigrette . Prep Time 30 min up to overnight.
Ingredients
- For the vinaigrette and marinade:
- ¼ c fresh pineapple chunks
- 2 tablespoon fresh coconut from a young coconut
- ¼ teaspoon grated fresh ginger
- 1 small slice lime with rind
- ½ teaspoon coconut sugar
- ½ c light oil such as grapeseed or extra virgin olive
- ⅓ c pineapple juice
- ⅛ c + 1 tablespoon coconut balsamic vinegar
- ⅓ c coconut water from the young coconut
- Pinch sea salt
- Pinch ground black pepper
- For the Salad:
- ½ lb medium shrimp peeled and deveined tails left on
- 4-6 cups baby lettuce mixture
- ¼ Orange Bell Pepper julienned
- ¼ Cucumber peeled and julienned
- 2 tablespoon Red Onion thinly sliced
- 2 tablespoon Macadamia Nuts roughly chopped
- 2 tablespoon Pineapple diced
- 2 tablespoon Coconut flakes
- Salt and pepper
Instructions
- In the base cup of the Salad Zinger place the chopped pineapple, fresh coconut, grated ginger, lime slice and coconut sugar. Make sure it is completely filled, add more if necessary. Place the grinder cap on and give it a few turns. Then screw the cruet on tightly. Add the rest of the ingredients via the top of the cruet, place the spout/stopper on top tightly and the cap. Shake well and let rest 30 min to overnight to fully infuse the flavors.
- Place the shrimp in a bowl. Shake the vinaigrette again well to mix and pour a generous half of a cup over the shrimp. Let marinate 30 minutes. Pre-heat the grill.
- On 2 plates or salad bowls divide the baby lettuce mix and top with the rest of the ingredients through coconut flakes. Set aside.
- When the grill is hot, using a grill pan or skewers lightly oil the grill and cook the shrimp and baste with marinade turning once after 2 min, until opaque, but not overcooked.
- Divide shrimp amongst the salads and lightly drizzle with vinaigrette. Season with salt and pepper to taste.