Grilled Shrimp Skewers with Mini Spinach Salads

Shrimp Skewers
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 15 mins
  • Cook: 6 mins

Look for the Jamaican jerk or Latin seasoning in the spice section of the supermarket. Serve as an appetizer or entrée.


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

Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 60mg
  • Sodium 650mg
  • Potassium 170mg
  • Carbohydrate 6g
  • Fiber 2g
  • Sugars 2g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 4%