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Pineapple-Grilled Shrimp Salad

What’s an easy, crowd-pleasing salad I can put out at my back yard barbecue?” Alex C.,San Francisco, CA
Summer grilling is as much about the hot women present as it is about the food sizzling on the grill. Why not impress them with this effortless “fancy” salad, which just happens to contain almost 40 grams of protein, a boost of zinc, and vitamins A and C? Just throw some shrimp into the mix and you’ll be on your way. And yes, you can go ahead and flex those guns while manhandling the grill.

Pineapple-Grilled Shrimp Salad
(Serves 4)
For the shrimp and pineapple:
2 tbsp extra-virgin olive oil
2 tbsp high-quality tequila
1 tsp agave nectar or honey
2 tbs plow-sodium soy sauce
1 tsp ground cumin
1 tsp red pepper flakes
1 lb large shrimp, peeled and deveined
2 cups pineapple, sliced into 1" triangles

For the Salad:
6 cups dark,leafy mixed greens
1⁄2 cup roasted red peppers, thinly sliced
1 ripe avocado, halved and thinly sliced
1⁄4 cup toasted pine nuts

For the dressing:
2 tbsp extra-virgin olive oil
1 tsp high-quality tequila
2 tsp low-sodium soy sauce
2 tbsp orange juice 2 tbsp lime juice
1⁄2 tsp cumin
1⁄2 tsp chili flakes

Directions:
1) Combine and whisk marinade ingredients. Add shrimp and pineapple. Toss to coat. Cover and leave in fridge for 30 mins.
2) Grill marinated shrimp and pineapple (or sauté in a skillet over medium) until shrimp is done.
3) Combine and whisk dressing ingredients. Add greens and peppers. Toss. Top with shrimp, pineapple,avocado, and pine nuts.

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