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  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons Latin seasoning or Jamaican jerk seasoning
  • 2 tablespoons lime juice
  • 1 pound large shrimp (20 count), peeled and deveined, tails left on
  • 4 cups baby spinach and/or watercress
  • 1 large orange
  • 1 small red bell pepper
  • 1 avocado, peeled and chopped
  • 2 green onions, sliced
  • 1/4 cup purchased balsamic vinaigrette
  • 10 (5-6 inch) wooden skewers, soaked in water for 30 minutes
  • 1/2 teaspoon finely shredded orange peel
  • 3 tablespoons crumbled goat cheese


  1. Combine oil, seasoning, lime juice and shrimp in a heavy plastic bag. Let stand 30 minutes at room temperature (or refrigerate up to 4 hours).
  2. Place spinach in a salad bowl. Peel orange with a knife so very little of the white pith remains; slice vertically and quarter slices. Add orange pieces, red bell pepper, avocado and green onions to spinach. Add vinaigrette; toss well to coat.
  3. Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side, until just thoroughly cooked and opaque in color (take care not to overcook).
  4. Divide spinach mixture among 10 appetizer plates. Sprinkle with orange peel and goat cheese. Top each with 1 shrimp skewer. Drizzle with a little more vinaigrette, if desired.
Recipe by Wini Moranville and Lisa Holderness 

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The recipe was originally published as Grilled Shrimp Skewers with Mini Spinach Salads on

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