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 uncooked large shrimp, peeled and deveined
• 1/2 fresh pineapple, peeled and cored, cut lengthwise into 4 slabs
• 8 cups mixed field greens or baby greens
• 3 tablespoons chopped fresh basil or tarragon leaves

1. 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.
2. (Sneak a quick dip of artisan bread into the mixture - so good!)
3. 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) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
4. 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.

carapelli, vinegar, mustard, coarse sea salt, freshly ground black pepper, red pepper, garlic, shrimp, pineapple, mixed field greens, fresh basil

Taken from www.allrecipes.com/recipe/222799/summer-salad-with-grilled-shrimp-and-pineapple-in-champagne-vinaigrette/ (may not work)