Grilled Shrimp, Kiwi and Jicama Salad

• 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing, divided
• 1/4 cup crushed red pepper
• 120 each uncooked large shrimp (21 to 30 count), peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 3 cups fresh pineapple, sliced, grilled and diced
• 1/4 cup fresh mint, chopped
• 3 gal. torn mixed salad greens
• 1-1/2 qt. jicama, peeled, julienned
• 1-1/2 qt. kiwi, peeled, sliced
• 3 cups red onions, thinly sliced
• 1-1/2 tsp. salt
• 1-1/2 tsp. black pepper

1. Mix 3 cups of the dressing (or 1/4 cup of the dressing for trial recipe) and the crushed red pepper in nonreactive container.
2. Add shrimp; toss to coat.
3. Cover.
4. Refrigerate 45 min.
5. to 1 hour to marinate.
6. Meanwhile, combine remaining 3 cups dressing (or remaining 1/4 cup dressing for trial recipe), the pineapple and mint; cover.
7. Refrigerate until ready to use.
8. Remove shrimp from marinade; discard marinade.
9. Grill shrimp on medium-high heat 2 min.
10. on each side or until shrimp turn pink.
11. Place in bowl; cover and refrigerate until ready to serve.
12. Toss salad greens with jicama, kiwi, onions, salt and black pepper; cover.
13. Refrigerate until ready to serve.
14. For each serving: Toss 2-1/2 cups of the greens mixture with 3 Tbsp.
15. of the dressing mixture.
16. Place on serving plate; top with 5 of the shrimp.

dressing, red pepper, shrimp, fresh pineapple, fresh mint, salad greens, jicama, kiwi, red onions, salt, black pepper

Taken from www.kraftrecipes.com/recipes/grilled-shrimp-kiwi-jicama-salad-111098.aspx (may not work)