grilled shrimp salad with pineapple and cilantro vinaigrette

prep: 20 MINUTES (30, IF SOAKING SKEWERS) | cook: 10 MINUTES | total: 30 MINUTES | serves 4 TO 6

Thanks to its light, bright flavors and gorgeously colorful ingredients, this is the ultimate salad for summer dinner parties. When we bring it out on a big platter, we always hear a huge “Wow!” from our guests, and the compliments keep coming long after the last bite is gone. In addition to the smoky-sweet combination of grilled shrimp and pineapple, the star of the show is the cilantro vinaigrette, which has a beautiful green color and tons of fresh-herb flavor. It’s delicious with just about any other salad, in addition to burrito bowls and tacos, or drizzled over grilled chicken, fish, or veggies, which is why I love keeping a batch in the fridge pretty much at all times.

SHRIMP AND MARINADE

1 pound large shrimp, peeled and deveined

3 tablespoons extra-virgin olive oil

Juice of 1 large lime

2 garlic cloves, minced

Kosher salt and freshly ground black pepper

CILANTRO VINAIGRETTE

2 cups packed fresh cilantro leaves

1 small shallot, minced

½ cup extra-virgin olive oil

1 large garlic clove, minced

1 tablespoon red wine vinegar

1 tablespoon fresh lime juice

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

SALAD

6 cups chopped romaine lettuce

1½ cups chopped fresh pineapple

1 hothouse cucumber, chopped

1 cup grape tomatoes, halved

½ red onion, thinly sliced

2 ripe avocados, pitted, peeled, and sliced

Fresh cilantro, for garnish

1 If using wooden skewers, soak them in water for 30 minutes before grilling. This will keep them from burning.

2 Marinate the shrimp: First, pat the shrimp with a paper towel until dry. In a large bowl, combine the shrimp, olive oil, lime juice, and garlic. Season with a sprinkling of salt and pepper. Toss to coat and set aside so the shrimp can marinate while you make the vinaigrette.

3 Make the vinaigrette: In a blender or food processor, combine the cilantro, shallot, olive oil, garlic, vinegar, lime juice, salt, and pepper. Blend until smooth. Set aside or store in the fridge for up to 3 days.

4 Grill the shrimp: Thread the shrimp on skewers. Heat a grill or grill pan over medium heat. Add the skewered shrimp and cook until opaque, 2 to 3 minutes per side. If you are using a grill pan inside, you will need to cook the shrimp in batches to avoid overcrowding your pan.

5 Assemble the salad: Arrange the lettuce on a large platter and top with the shrimp, pineapple, cucumber, tomatoes, onion, and avocado. Drizzle with the vinaigrette and garnish with the cilantro.