3 tablespoons extra-virgin olive oil
1 1/2 tablespoons sherry vinegar or white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
8 oz. shelled, deveined uncooked large shrimp (21 to 30 count)
2 slices fresh pineapple (1 inch thick)
4 cups mixed greens (4 oz.)
2 tablespoons chopped fresh tarragon or basil
1. Whisk all dressing ingredients in small bowl; reserve 1 tablespoon. Thread shrimp onto 2 (8- to 10-inch) metal skewers; place on small rimmed baking sheet. Spoon remaining 2 tablespoons of the dressing over shrimp, turning skewers to coat. Let stand 15 minutes.
2. Meanwhile, heat grill. Grill shrimp and pineapple, covered, over medium-high heat or coals 4 minutes or until shrimp turn pink and pineapple is lightly charred, turning once. Remove shrimp from skewers; cut pineapple into chunks.
3. Toss greens with reserved dressing. Top with shrimp and pineapple; sprinkle with tarragon.
2 (2 1/2-cup) servings
PER SERVING: 310 calories, 18 g total fat (2.5 g saturated fat), 20.5 g protein, 18 g carbohydrate, 175 mg cholesterol, 1085 mg sodium, 3 g fiber