Summertime Grilled Shrimp Salad

grilled_shrimp_salad.jpg
Number of Servings: 
4
Ingredients: 
12 large shrimp, peeled (16-20 count)
1/2 cup prepared raspberry vinaigrette salad dressing, divided
5 cups torn fresh spinach
1/3 cup pecan halves, toasted
8 ripe strawberries
8 fresh asparagus spears, but into 2-inch pieces
Instructions: 

Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes. Drain; thread shrimp onto skewers. Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.

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