Grilled Shrimp Skewers with Mini Spinach Salads

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Updated: 7/29/2020

Caribbean spiced shrimp served up on a bed of succulent summer greens.

Look for the Jamaican jerk or Latin seasoning in the spice section of the supermarket. Serve as an appetizer or entrée.

21 min Prep: 15 min Cook: 6 min
Serves: 10 Save

Ingredients (13)

  • 2 tablespoon vegetable or olive oil
  • 2 tablespoon Latin seasoning or Jamaican jerk seasoning
  • 2 tablespoon lime juice
  • 1 pound large shrimp (20 count), peeled and deveined, tails left on
  • 4 cup baby spinach and/or watercress
  • 1 large orange
  • 1 small red bell pepper
  • 1 avocado, peeled and chopped
  • 2 green onions, sliced
  • 1/4 cup purchased balsamic vinaigrette
  • 10 (5-6 inch) wooden skewers, soaked in water for 30 minutes
  • 1/2 teaspoon finely shredded orange peel
  • 3 tablespoon crumbled goat cheese

Directions

  1. Combine oil, seasoning, lime juice and shrimp in a heavy plastic bag. Let stand 30 minutes at room temperature (or refrigerate up to 4 hours).
  2. Place spinach in a salad bowl. Peel orange with a knife so very little of the white pith remains; slice vertically and quarter slices. Add orange pieces, red bell pepper, avocado and green onions to spinach. Add vinaigrette; toss well to coat.
  3. Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side, until just thoroughly cooked and opaque in color (take care not to overcook).
  4. Divide spinach mixture among 10 appetizer plates. Sprinkle with orange peel and goat cheese. Top each with 1 shrimp skewer. Drizzle with a little more vinaigrette, if desired.

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