Summer Salad with Grilled Shrimp and Pineapple Recipe and Giveaway!

I received  a bottle of Carapelli Olive Oil, in exchange for posting this fabulous recipe!

This is part three of our three-part recipe series featuring Carapelli Olive Oil.  I will be giving away a free 17 oz. bottle of Carapelli Premium 100% Italian Extra Virgin Olive Oil at the end of the three weeks!  Did you enter already when I posted the awesome pizza recipe or the Tuscan Chicken Sandwiches? Feel free to enter again for a third entry to win!  How to enter?  Simply leave a comment below answering the following question:

Enough about the stuff that is good for you!  What the heck is your favorite dessert? 

I’ll start you off.  I just got back from a vacation on the California coast.  I just might have gone off my diet a bit. Don’t tell the nice folks at Quick Weight Loss, but I just might have eaten a thing or two that I’m not supposed to.  But it was all in the name of experiencing the California lifestyle!  And I just might have had a bit of blueberry cheesecake.  And some black cherry ice cream.  Oh, and a few bites of peanut butter fudge.  My favorite?  Well, all of them of course!  What is your favorite treat?

Now onto the healthy, good-for-you stuff- because everything is good in moderation!

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons champagne vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound peeled and deveined, uncooked large shrimp
1/2 of a peeled and cored fresh pineapple, cut lengthwise into 4 slabs
8 cups packed mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves

Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) for 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.

Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2-inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil. Serves 4.

Preparation time: 20 minutes

Total time: 30 minutes

Want to try this recipe out?  You can download a $1.00 off coupon for any 17oz. or larger Carapelli Olive Oil product by visiting CarapelliUSA.com!