Island Rice-Shrimp Salad with Grilled Lime Vinaigrette

As I was looking through my food photo's tonight I came across this wonderful salad. I checked and double checked, I was sure that I had posted this wonderful salad...but evidently I forgot it. Really, I don't know how that happened because it really is a must try...truly wonderful!

I came across this recipe on Jessica's menu plan a while back. It sounded so wonderful and I knew I had to try it. I know I am kind of late posting the summer recipes, but really you can make it anytime of the year. Plus...it sure doesn't feel anything like fall around here.

I tend to go against the grain when it comes to seasonal recipes. I like pumpkin muffins in July. I enjoy soup in August. Same thing...I am sure this Tropical Shrimp Salad will be enjoyed in my house in December...that's just the way we do things around here! Living on the wild side...I know :)

(By the way, if you are not a shrimp lover...you could easily substitute chicken. Also, the rice dish with no meat would make a wonderful side with grilled chicken especially Honey Lime chicken!)

1/4 cup plus 1 tablespoon Italian dressing, divided
1/2 teaspoon garlic powder
1 pound small to medium raw shrimp, peeled and deveined
2 limes, grate the peels, reserve limes and cut in half
2 tablespoons honey
3 cups hot cooked rice (I used brown)
1 can (15.25 oz.) Dole Tropical Fruit Salad, drained
1 cup bell pepper, diced
1/2 cup diced red onion
1/4 cup chopped cilantro

Combine shrimp,1 tablespoon Italian dressing, and garlic powder. Let stand for 5-10 minutes.

Heat grill pan over medium high heat. Place lime halves cut side down, on grill. Cook until lightly charred, about 5 minutes; remove limes, cool, and juice.

Spray grill pan with non stick spray and grill shrimp until pink and cooked through, about 2 minutes per side.

Combine lime juice, lime peel, and honey in a small bowl. Whisk in remaining 1/4 cup Italian dressing.

Combine rice, tropical fruit, bell pepper, onion, cilantro, and shrimp in large bowl. Pour lime dressing over and gently toss to coat. Let stand 15 minutes before serving.


Recipe Adapted From: Dole