This mango/raspberry/shrimp-on-spinach salad was devoured in a hurry

I’m still working my way through telling you about that quartet of marvelous spinach salads that I’ve been mentioning. Today’s tub-thump is about Grilled Shrimp and Spinach Salad. With a recipe containing shrimp, mangoes, and raspberries along with the spinach, how can a person go wrong?

This recipe is part of that recent extravaganza in which Southern Living attempted to give an alternative to the traditional spinach-salad topper of hot-bacon dressing. These “newfangled” selections featured fruit, cheese, or nuts or a combo of all three.

This one involved grilling some fresh shrimp that had been marinated in Basil Vinaigrette. The grilled shrimp, tossed into a spinach, mango, and red onion mixture, had more Basil Vinaigrette added to it. Crumbled goat cheese (I subbed feta) and raspberries went on top.

This divine concoction didn’t last long around our house. Shrimp became my object of craving when I was expecting one of our children decades ago. I’ve never lost my attraction for it and thus, post-haste, gobbled down servings of this salad.

Grilled Shrimp and Spinach Salad

8 (12-inch) wooden skewers

2 pounds peeled, large raw shrimp (31/40 count)

Basil Vinaigrette, divided (see recipe below)

2 (6-ounce) packages fresh baby spinach

2 mangos, peeled and sliced

1 small red onion, halved and sliced

1 (4-ounce) package goat cheese, crumbled (I used feta cheese)

1 cup fresh raspberries

Soak wooden skewers in water to cover (about 30 minutes). Meanwhile preheat grill to 350 to 400 degrees (medium-high heat). Devein shrimp, if desired. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes. Turn occasionally. Remove shrimp from marinade; discard marinade. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, for 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. In a large bowl toss spinach, mangoes, and onion with 1/4 cup Basil Vinaigrette; arrange on a serving platter. Top with grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining Basil Vinaigrette. Makes 8 servings.

Basil Vinaigrette

1/2 cup chopped fresh basil

1/2 cup raspberry vinegar

2 garlic cloves, minced

1 tablespoon brown sugar

2 teaspoons Dijon mustard

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon dried crushed red pepper

1 cup olive oil

Whisk together the first seven ingredients. Add olive oil in a slow, steady stream. Whisk constantly until mixture is smooth. (Recipe source: February 2012 Southern Living.)