Monday, July 30, 2012

Summer Salad

I am fortunate that I often get CARAPELLI OLIVE OIL. I have used this olive oil for over a year now and I love them. Here's one of their summer recipe:

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons champagne vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound peeled and deveined uncooked large shrimp
1/2 of a peeled and cored fresh pineapple, cut lengthwise into 4 slabs
8 cups packed mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves

Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.

Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2-inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil. Serves 4.


Are you ready to make this recipe? Visit and download a $1/off coupon for any 17 oz or larger Carapelli Olive Oil product.


Leah H. said...

Kalami ba ani na salad, yum!

Visiting for Alexa hop..

Frugal Expat said...

kalami man sa salad oi.. lol!

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