GRILLED SHRIMP WITH PINEAPPLE CUCUMBER SALSA

Grilled Shrimp With Pineapple Cucumber Salsa image

Provided by Dole9027

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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 of 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

Steps:

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.

Nutrition Facts : Calories 201.3, Fat 11.7, SaturatedFat 1.6, Cholesterol 179.2, Sodium 806.1, Carbohydrate 4.4, Fiber 0.8, Sugar 0.8, Protein 19.7