Grilled Shrimp With Pineapple Cucumber Salsa

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.