Hawaiian Grilled-Shrimp Salad


  • Metal or bamboo skewers
  • 1 1/4 pound(s) (16- to 20-count) large shrimp, shelled, deveined
  • 1/2 teaspoon(s) ground ginger
  • 4 teaspoon(s) toasted sesame oil, divided
  • 2 cup(s) (10 ounces) pineapple, cut into 1-inch chunks
  • 3 tablespoon(s) rice vinegar
  • 2 tablespoon(s) canola oil
  • 1 tablespoon(s) soy sauce
  • 2 teaspoon(s) wasabi paste
  • 1 head(s) Boston lettuce, leaves separated and torn
  • 1 seedless (English) cucumber, sliced into half-moons
  • 1/2 small red onion, very thinly sliced
  • 1/3 cup(s) chopped salted cashews
  1. Prepare grill for direct grilling on medium-high. If using bamboo skewers, soak in water at least 15 minutes.
  2. In medium bowl, toss shrimp with ginger and 2 teaspoons sesame oil until well-coated. Let stand 10 minutes.
  3. Meanwhile, thread pineapple onto skewers; grill 6 minutes or until lightly charred, turning occasionally. Thread shrimp onto skewers; grill 2 to 4 minutes or until opaque throughout, turning over once. Transfer skewers to cutting board; remove pineapple and shrimp. Coarsely chop pineapple.
  4. In large bowl, whisk together vinegar, canola oil, soy sauce, wasabi, and remaining 2 teaspoons sesame oil. Add lettuce, cucumber, red onion, pineapple, and shrimp; toss until well-combined. Divide among 4 serving plates. Top with cashews.

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