Tropical Spinach Salad with Grilled Shrimp and Raspberry Basil Vinaigrette

The flavors in this salad are outstanding- the zesty citrus shrimp, the plump raspberries and juicy mango, the creamy goat cheese, and the fresh basil vinaigrette. There's a lot going on here and yet somehow it all works together so well! I love being able to take two steps outside my back door and pick a handful of basil... or whatever herb I need. My pots are also overflowing will rosemary, thyme, oregano, parsley, and chives- so so many chives! My vegetable garden hasn't been near as successful (although I've harvested a good number of jalapenos and the first baby bell peppers have appeared). Planting herbs is definitely worth it. I've saved a significant amount of money this summer growing my own.

What I also love about this recipe is that it's not limited to shrimp. It could easily be paired with grilled chicken OR pork tenderloin. Follow this link to the original recipe and you'll find instructions on marinating and cooking them both. 

INGREDIENTS
2 lbs. uncooked shrimp, peeled and deveined
12 oz. baby spinach/mixed greens
2 mangoes, peeled and diced
1/2 red onion, thinly sliced
3 oz. goat cheese, crumbled
1 cup fresh raspberries
1/2 cup pistachios, toasted

Citrus Marinade:
3/4  cup  fresh orange juice
2 Tbsp.  fresh basil, chopped
2 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
1 clove garlic, crushed
1/2 tsp. crushed red pepper
1/4 tsp. salt

Raspberry Basil Vinaigrette:
1/4 cup fresh basil, chopped
1/4 cup raspberry vinegar
1 tsp. Dijon mustard
1 clove garlic, chopped
1/4 tsp. salt
3/4 cup extra virgin olive oil

DIRECTIONS
1. Whisk to combine marinade ingredients in a small bowl. Place shrimp in a large Ziploc bag. Pour marinade over shrimp, seal, and shake to coat. Marinate in refrigerator 1 hour.

2. To make the dressing. blend basil, vinegar, Dijon, and garlic in a food processor. With the motor running, slowly stream in the olive oil. Season with salt and freshly ground black pepper to taste.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill shrimp until curled and opaque, several minutes on each side.

4. Arrange spinach/mixed greens in serving bowls. Top with mango, red onion, goat cheese, raspberries, pistachios, and grilled shrimp. Drizzle with vinaigrette and serve.

Serves 6.

(Adapted from Southern Living)