Last month, my in-laws came to visit. They wanted to see us. Oh, who am I kidding? They wanted to snuggle the baby. While they were here, they did a lot of that, but they also sent me to the mall with my mother-in-law (Hi Kim!). We stopped for a ladylike lunch at the Nordstrom Cafe and both tried the special. It was this really delicious shrimp, strawberry and pineapple salad. The flavors were fresh and fun. I loved it and couldn’t get the meal out of head. After a few tries, I landed on my own version of this summery salad. Light and pretty, it would be perfect for lunch with friends or a quick weeknight meal.
Shrimp, Pineapple, Strawberry, Almond and Goat Cheese Salad
1/2 lb. shrimp, peeled and deveined
1 lime, zest and juice
1 garlic clove, minced
1 tbsp. Canola oil
2 c. arugula
1/2 c. sliced strawberries
1/2 c. chopped pineapple, plus 1 tbsp. juice reserved
2 tbsp. toasted almonds
2 tbsp. goat cheese crumbled
1 tsp. Dijon mustard
1 tbsp. pineapple juice
2 tbsp. evoo
1 tsp. agave syrup
In a small bowl, combine the shrimp, garlic, lime zest and juice, canola oil, salt and pepper. Let it hang out for about five minutes. While the shrimp marinates, heat your grill over medium high heat.
Now, toast the almonds over medium low heat until you can start to smell them. When your grill is hot, place the shrimp on. They will take a couple of minutes on each side. Watch them closely. Shrimp cooks very quickly. It will turn pink and curl up when it’s done. In the meantime, whisk the reserved pineapple juice, agave syrup and mustard together.
Now, slowly stream in the evoo, whisking as you go, until incorporated. Season with salt and pepper. In a large bowl, add the arugula. Season it with salt and pepper. Add the strawberries, chopped pineapple, goat cheese, almonds and dressing.
Toss to combine. Plate the salad and top with the shrimp.