Grilled Asian Shrimp with Curried Pineapple Chutney

Ingredients

• 16 extra-large shrimp, peeled and deveined 
• 4 DOLE® Green Onions, cut into 4-inch pieces 
• 1 pkg. DOLE Chopped Sesame Asian Kit 
• 1 cup mint leaves 
• 1/2 cup cilantro leaves 
• 1 tablespoon grated lime peel 
• 2 teaspoons minced garlic 
• 1 teaspoon chopped mild red chili 
• 3/4 cup Curried Pineapple Chutney (recipe below)

Directions

1. Preheat grill or broiler to high heat. Arrange 2 shrimp and 2 green onion pieces onto eight 4-inch bamboo skewers. Set aside.
2. Combine 1/2 salad dressing from the kit with mint leaves, cilantro, lime peel, garlic and red chili pepper in blender or food processor. Cover and blend until smooth. Brush mixture on shrimp and skewers.
3. Grill skewers, turning once, 4 to 5 minutes or until shrimp turns pink. Set aside.
4. Toss remaining dressing with the kit’s salad greens. Arrange salad evenly between four serving plates and top with skewers. Sprinkle with sliced almonds and crispy wonton crisps from kit. Serve immediately with Curried Pineapple Chutney.

Curried Pineapple Chutney: Heat 2 tablespoons olive oil in saucepan and sauté ½ cup chopped DOLE Red Onion, 1 tablespoon chopped red chili pepper, 1 tablespoon curry powder, 3 cups diced fresh DOLE Tropical Gold® Pineapple, 1/3 cup orange juice, 2 tablespoons apple cider vinegar and 1 tablespoon honey. Bring to a boil, reduce heat and simmer for 30 minutes. Season with salt, to taste. Can be prepared a week ahead and refrigerated. Great for all grilled vegetables, chicken and fish. Makes 2 ½ cups.