Friday, June 1, 2012

Spinach Salad with Grilled Shrimp

spinach salad with grilled shrimp and avocado recipe

Wow, this is Mom again in just a week's time since my last post.  Kelsey will be thinking I hijacked the blog.  She really is the brains and the beauty behind this duo and K & K.  But I really am enjoying figuring out new things to make and if I must say so myself, my presentation is improving too!

So my mission lately has been to recreate yummy salads that we have eaten in restaurants.  Tim (Kel's dad) and I have been working hard at losing our middle age spread and we find that eating a large salad with protein is the best way to replace a heavy evening meal.  I was craving shrimp (spot prawns from BC) and in particular a salad from a restaurant in Penticton so my search began!  In the end, I tweaked a recipe from Emeril Lagasse to add more bulk to the salad.  This salad was outstanding and the dressing and the fruit made it so refreshing.

Spinach Salad with Grilled Shrimp


• 3/4 cup fresh lime juice (I used 7 small limes to get this amount)
• 1/2 cup orange marmalade
• 3 large garlic cloves, minced (1 tablespoon)
• 1/4 cup chopped cilantro leaves
• 1/2 cup olive oil
• 4 teaspoons soy sauce
• 1/2 teaspoon dried hot red pepper flakes
• zest of a lime
• 1 pound large shrimp, about 16, shelled and deveined (I used BC Spot Prawns as they are local)
• 4 wooden skewers
• 4 cups baby spinach
• 1 ripe avocado, peeled and quartered lengthwise, fanned out onto 4 plates
• 1 orange, peeled and sectioned (all pith and membranes removed)
• Fresh cilantro sprigs
• 1 cup fresh raspberries
• ¼ cup pistachios, chopped


In a medium non-reactive bowl, whisk together the lime juice, marmalade, garlic, cilantro, 7 tablespoons of the olive oil, soy sauce and dried hot red hot pepper flakes and the zest of a lime. Using a measuring cup, remove 1/2 cup and set aside, refrigerated. Add the shrimp to the bowl and toss to combine thoroughly with the marinade. Refrigerate for 30 minutes, stirring occasionally.

Place the skewers in a shallow tray and cover with hot water. Set aside until you are ready to grill the shrimp. I actually used metal skewers instead as I did not have wooden ones.

Preheat a grill or broiler to medium heat.

Place the shrimp on the soaked wooden skewers. Lightly pat dry with paper towels and, using a brush, lightly coat the shrimp on both sides with the remaining tablespoon of olive oil. Grill for about 2 to 3 minutes on each side, or until shrimp are golden brown on both sides and cooked through.

Arrange plates with one cup of baby spinach, a quarter of the fanned avocado slices, 1/4 cup of raspberries, and orange slices. Divide the reserved dressing evenly among the 4 plates and garnish with the cilantro sprigs and chopped pistachio nuts. Serve immediately.


  1. Will definitely have to try the dressing / marinade from this!! Sounds so bright and summery.

  2. I love every last element in this salad-yum! Wish I had this dish for lunch. Now this does raise the bar when it comes to salads, keeping this recipe. Thanks for sharing.


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