Tropical Spinach Salad With Grilled Shrimp

• 2 pounds unpeeled, large fresh shrimp
• 8 (12-inch) wooden skewers
• 2 (6-ounce) bags fresh baby spinach
• 2 mangoes, peeled and sliced
• 1 medium-size red onion, sliced
• 1 (3-ounce) package goat cheese, crumbled
• 1 cup fresh raspberries
• 1/2 cup chopped pistachio nuts

1. Peel shrimp; devein, if desired.
2. Place shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.
3. Soak skewers in water to cover for 30 minutes
4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
5. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
6. Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.
7. Tropical Spinach Salad With Grilled Pork Tenderloin: Substitute 2 (1-pound) pork tenderloins for shrimp. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 10 to 12 minutes on each side or until a meat themometer inserted into thickest portion registers 155u0b0. Let stand 10 minutes. Slice and serve as directed.
8. Tropical Spinach Salad With Grilled Chicken: Substitute 6 skinned and boned chicken breasts for shrimp. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 4 minutes on each side or until done. Let stand 10 minutes. Slice and serve as directed.

shrimp, wooden skewers, baby spinach, mangoes, red onion, goat cheese, fresh raspberries, pistachio nuts

Taken from www.myrecipes.com/recipe/tropical-spinach-salad-with-grilled-shrimp (may not work)