Roasted Shrimp & Pineapple Salad

1 ripe pineapple, pealed and cut into slices ½ to ¾-inch thick
1 teaspoon, garlic crushed
1 teaspoon lime zest
juice of 2 limes
1 tablespoon cilantro, chopped
1 tablespoon red onion, finely diced
1 tablespoon olive oil
pinch chili powder
salt and pepper to taste
12 large shrimp, peeled and deveined
2 cups mixed greens
1 tomato, diced
2 tablespoons feta cheese

Cook the pineapple slices for 2-3 minutes on each side on the barbecue over medium-high heat.
Remove, cool, and cut into ½-inch cubes. Set aside.

Mix together the next 8 ingredients. Using 1/3 of this dressing, brush the shrimp and then cook for
2-3 minutes on each side.

Toss together the mixed greens, diced tomato, feta cheese, pineapple, and shrimp with the remaining
2/3 of the dressing. Serve.

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