Ingredients: 1/3 lb. large shrimp peeled, deveined, cooked, tails left on 1/2 cup pineapple juice 3 Tbsp. honey mustard 2 Tbsp. lime juice 2 Tbsp. fresh mint, chopped 1/4 tsp. salt 1/2 tsp. pepper 8 cups mixed baby salad greens 1/2 cup pineapple, peeled, cored, cut into 1/2-inch thick wedges 1/2 honeydew melon, peeled, seeded, cut into 1/2 inch thick wedges 1/2 English cucumber, thinly sliced diagonally Directions:In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper. Place shrimp in another bowl; add 1/4 cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade. To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately. |