Tropical Tea & Grilled Shrimp & Spinach Salad

Tropical Tea and Honey Grilled Shrimp and Spinach Salad

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 4


1 lb large shrimp (16-20), deveined, tails intact
1/4 tsp (1 mL) each salt and pepper
10 cups (2.5 L) baby spinach
1 mango, peeled, pitted and sliced into matchsticks
1 grapefruit, peeled, segmented (membrane removed) and coarsely chopped
1 ripe avocado, peeled, pitted and chopped
1/4 cup (60 mL) toasted chopped almonds or cashews (optional)


1 Mighty Leaf Green Tea Tropical tea pouch
1/4 cup (60 mL) olive oil
3 tbsp (45 mL) lemon juice
2 tsp (10 mL) honey
2 tsp (10 mL) Dijon mustard
3/4 tsp (4 mL) minced fresh gingerroot
1/2 tsp (2 mL) finely grated lemon zest
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) hot pepper flakes


Skewer 4 or 5 shrimp onto each of 4 metal or soaked wooden skewers; season with salt and pepper.

Vinaigrette: Steep tea bag in 1/4 cup (125 mL) boiled water for 10 minutes. Remove tea bag and discard; let cool. In bowl, whisk together steeped tea, olive oil, lemon juice, honey, mustard, ginger, lemon zest, salt and pepper, and hot pepper flakes; divide in half.

On greased grate set over medium heat, grill shrimp for about 2 minutes per side, basting with half of the vinaigrette or until pink, opaque and lightly grill-marked.

Toss spinach, mango, grapefruit and avocado with remaining vinaigrette. Divide evenly among 4 plates. Top each with skewer of grilled shrimp; sprinkle with almonds (if using).

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