Grilled Shrimp and Spinach Salad

We made a grilled shrimp and spinach salad with a colorful mix of sliced mango, fresh raspberries, goat cheese and of course grilled shrimp.
Soak wooden skewers in water for 30 minutes.Meanwhile, preheat the grill to 350° to 400 ° (medium-high). Cut up the shrimp, if desired. Transfer the shrimp and 3/4 cup basil sauce to a large zippered plastic freezer bag; cover and refrigerate for 15 minutes, turning occasionally.Remove the shrimp from the marinade, discarding the marinade. Place shrimp on skewers.Grill the prawns, covered, for 2 minutes on each side, or just until the prawns turn pink. Remove the shrimp from the skewers.Combine the spinach, mango, and onion with 1/4 cup basil sauce in a large bowl; place on a serving platter. Top with grilled shrimp. Sprinkle with chopped goat cheese and raspberries. Serve with the remaining basil sauce.TRY THIS TWIST:Tropical spinach salad with grilled chicken: No skewers. Replace the shrimp with 2 pounds of skinned and boneless chicken breasts. Cook as directed in the recipe, increasing the grilling time to 4-6 minutes on each side or until tender. Let the chicken stand for 10 minutes; slice and serve as directed.Cooking time: 38 minutes; Total cooking time: 1 hour 8 minutes, including vinaigrette.