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Grilled Asian Shrimp with Curried Pineapple Chutney

Asian_shrimp_w_curried pineapple_Chutney-12x6
35 Minutes Total time 30 Minutes Prep time 5 Minutes Cook Time 280 Calories 4 Servings



  1. Preheat grill or broiler to high heat. Arrange 2 shrimp and 2 green onion pieces onto eight 4-inch bamboo skewers. Set aside.
  2. Combine 1/2 salad dressing from the kit with mint leaves, cilantro, lime peel, garlic and red chili pepper in blender or food processor. Cover and blend until smooth. Brush mixture on shrimp and skewers.
  3. Grill skewers, turning once, 4 to 5 minutes or until shrimp turns pink. Set aside.
  4. Toss remaining dressing with the kit’s salad greens. Arrange salad evenly between four serving plates and top with skewers. Sprinkle with sliced almonds and crispy wonton crisps from kit. Serve immediately with Curried Pineapple Chutney.

Curried Pineapple Chutney: Heat 2 tablespoons olive oil in saucepan and sauté ½ cup chopped DOLE Red Onion, 1 tablespoon chopped red chili pepper, 1 tablespoon curry powder, 3 cups diced fresh DOLE Tropical Gold® Pineapple, 1/3 cup orange juice, 2 tablespoons apple cider vinegar and 1 tablespoon honey. Bring to a boil, reduce heat and simmer for 30 minutes. Season with salt, to taste. Can be prepared a week ahead and refrigerated. Great for all grilled vegetables, chicken and fish. Makes 2 ½ cups.

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