Grilled Shrimp With Pineapple Cucumber Salsa - cooking recipe

Ingredients

2 1/2 tablespoons seasoned rice wine vinegar, divided
2 tablespoons frozen DOLE Pineapple Juice, thawed
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 cup peeled fresh DOLE Pineapple, 1/2-inch cubes
1 cup peeled and seeded cucumber, 1/2-inch cubes
1 tablespoon finely chopped red onion
1 tablespoon slivered of fresh mint
1 tablespoon slivered fresh basil
3/4 - 1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 (6 ounce) bag DOLE Tender Garden
1 lime, quartered

Preparation

Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.