Shrimp and Pineapple Salad with Basil and Baby Greens

No grill basket? Thread shrimp onto skewers instead. If using wooden skewers, presoak in hot water at least twenty minutes to prevent them from burning.

PREP: 10 minutes      GRILL: 12 to 13 minutes

MAKES: 6 main-dish servings

3 to 4 limes

3 tablespoons olive oil

1½ cup loosely packed fresh basil leaves

½ teaspoon salt

¼ teaspoon coarsely ground pepper

1½ pounds large shrimp, shelled and deveined

1 pineapple (3 pounds)

12 (6-inch) corn tortillas olive-oil cooking spray

1 bag (5 to 6 ounces) baby greens

2 medium heads Belgian endive, sliced (see box)

1. Prepare outdoor grill for direct grilling over medium heat.

2. From limes, grate ½ teaspoon peel and squeeze ¼ cup juice. In blender, place lime peel and juice, oil, ½ cup basil leaves, salt, and pepper. Blend until pureed.

3. Spoon 2 tablespoons dressing from blender into medium bowl. Add shrimp to bowl and toss to coat with dressing.

4. Cut off crown and stem ends from pineapple. Stand pineapple upright and slice off rind and eyes. Cut pineapple lengthwise into 8 wedges, then cut off core from each wedge.

5. Place pineapple wedges on hot grill rack and cook until lightly charred and tender, about 10 minutes, turning over once. Place shrimp in grill basket on same grill rack with pineapple wedges and cook until opaque throughout, 3 to 4 minutes, turning over once. Transfer shrimp to large bowl. Transfer pineapple to cutting board and cut into ½-inch chunks.

6. Lightly spray both sides of tortillas with cooking spray and place on hot grill rack. Cook until toasted, 2 to 3 minutes, turning over once.

7. To bowl with shrimp, add greens, endive, pineapple, and remaining 1 cup basil and dressing; toss to coat. Place 2 tortillas on each of 6 plates; top with salad.

EACH SERVING: About 350 calories, 23g protein, 43g carbohydrate, 11g total fat (2g saturated), 140mg cholesterol, 420mg sodium