Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil

2 tablespoons Champagne vinegar or sherry vinegar

2 teaspoons Dijon mustard

¼ teaspoon coarse sea salt or kosher salt

⅛ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

2 cloves garlic, minced

1 pound uncooked large shrimp, peeled and deveined

½ fresh pineapple, peeled and cored, cut lengthwise into 4 slabs

8 cups mixed field greens or baby greens

3 tablespoons chopped fresh basil or tarragon leaves

Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.

(Sneak a quick dip of artisan bread into the mixture - so good!)

Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.

Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.