This salad is a delightful medley of the succulent, savory taste of large peeled and deveined shrimp, the refreshing, crisp freshness of spinach, and the creamy, rich flavor of avocado. The dressing of fresh lime juice, oil, salt, and pepper brings a vibrant tanginess to the dish. The salad is finished with thinly sliced red onion and cucumber for an extra crunch, and the spinach and avocado are folded in last to maintain their freshness.
The shrimp and vegetables are lightly tossed in a generous amount of olive oil and seasoned with the specially crafted Bird’s Nest Dockmaster Rub, infusing every bite with a unique blend of spices. The salad is then elevated with the natural sweetness of grilled pineapple, which provides a delightful contrast to the savory elements.
DIRECTIONS:
Toss shrimp with 2 tbsp. oil & 1 tbsp. ‘The Original’ Bird’s Nest Dockmaster Rub.
Preheat your grill pan, grill, or broiler.
Brush pineapple with 1 tbsp. oil.
Grill or broil the pineapple pieces (in batches on rimmed baking sheets) until they are lightly charred and the shrimp are opaque throughout. This will take about 3 mins., per side on the grill, 6-8 mins in the broiler. (Rotating pain and turning food over halfway through).
Meanwhile, whisk together lime juice and the remaining 2 tbsps. of oil and 1/4 tsp. each salt and pepper in a large bowl. Toss in onion.
Cut grilled pineapple into smaller pieces. Add to bowl with onion, along with cucumber and shrimp. Toss to combine.
Fold in spinach and avocado.
