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
- 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.
Calories 410, Fat 24g, Cholesterol 180mg, Sodium 860mg, Carbohydrate 19g, Fibre 5g, Sugars 10g, Protein 29g
- Replace pumpkin seeds with 1 tsp (5 mL) toasted sesame seeds if desired.