I don’t necessarily think I need to explain this one too much: I wanted shrimp, and I wanted salad. =)

The Goods:
1 lb shrimp (I ended up getting the 40/50 size), peeled and deveined
~2 cups pineapple salsa (recipe to follow in next post)
1 tomato, finely chopped
1 avocado, pitted and diced
several handfuls of your favorite salad mix: mine is organic baby greens mixed with some baby spinach
lemon juice
lime juice
1 tsp honey mustard
extra virgin olive oil

The Method:
– While your grill (or broiler, or George Foreman) is heating up, marinate your shrimp. Put them in a bowl with some lime juice, olive oil (about 2 Tablespoons each) and a good pinch of salt and pepper, and toss to coat.
– Assemble your citrus vinaigrette: in a large bowl, whisk about 1 and 1/2 Tablespoon each of lemon and lime juice with the 1 teaspoon of honey mustard until well blended. while whisking, slowly drizzle in extra virgin olive oil (about 3 ounces, or 6 Tablespoons). Whisk in a good pinch of sugar and a pinch of salt. Taste. Add more salt or oil (or juice) to taste.
– Get your shrimp cooked. I used the George Foreman. It took only a couple minutes. Cook until the shrimp is nice and pink.
– Assemble salad: Add your handfuls of salad greens into the bowl with the vinaigrette, toss gently until all the leaves are lightly coated. Plate up. Then on top of your greens, spoon on the pineapple salsa, the tomatoes, and the avocado. Arrange shrimp on top. Hit everything with a light sprinkle of salt.

Dig In! This made two dinner-sized salads, or it can make 4 to 6 appetizer salads. Enjoy! =)