Grilled Shrimp Salad With Apricot Jalapeño Dressing - E.D.SMITH®

Grilled Shrimp Salad With Apricot Jalapeño Dressing

Layer spinach, fennel, onion, orange and shrimp skewers for a hearty lunch or light dinner. Add some kick to your salad with our apricot jalapeno dressing in this recipe.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Difficulty Level Intermediate
Servings 4

Ingredients
  

Apricot Jalapeño Dressing:

  • 3 tbsp (45 mL) cider vinegar
  • 2 tbsp (30 mL) E.D.SMITH TRIPLE FRUITS® Apricot Peach Passion Fruit Spread
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 jalapeño pepper seeded and finely chopped
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) extra-virgin olive oil

Grilled Shrimp Salad:

  • 1 lb (500 g) large shrimp, peeled and deveined, thawed
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) each salt and pepper
  • 8 cups (2 L) baby spinach
  • 1 cup (250 mL) thinly sliced fennel
  • 1/2 cup (125 mL) thinly sliced red onion
  • 2 oranges segmented
  • 1/2 cup (125 mL) crumbled goat cheese
  • 2 tbsp (30 mL) toasted pumpkin seeds
  • 4 soaked wooden skewers

Directions
 

  • Apricot Jalapeño Dressing: Whisk together vinegar, fruit spread, mustard, jalapeño, salt and pepper; whisk in olive oil. Set aside.
  • Grilled Shrimp: Preheat grill to medium heat; grease grate well. Toss together shrimp, olive oil, salt and pepper; thread 4 shrimp onto each skewer. Grill shrimp, turning once, for about 4 minutes or until pink.
  • Meanwhile, toss together spinach, fennel, red onion, orange segments and dressing; divide among 4 plates. Top each serving with skewer of shrimp. Sprinkle with goat cheese and pumpkin seeds.

Tips

  1. Replace pumpkin seeds with 1 tsp (5 mL) toasted sesame seeds if desired.
Type Soups & Salads
Season/Occasion Spring & Easter - Summer Fun