1 pound large shrimp, shell on
6 teaspoons extra-virgin olive oil
6 cups shredded romaine lettuce
2 cups raspberries
2 cups pineapple chunks (fresh or canned and packed in its own juice)
2 ripe medium tomatoes, cut into wedges
¼ cup pineapple juice
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Preheat grill or broiler. Using kitchen shears, cut through shrimp shells two-thirds down back of each one until you almost reach tail.
Devein shrimp, leaving shells and legs intact. Rinse, drain, and set on several sheets of paper towels. Then place on plate and toss with 1 teaspoon oil.
If using a grill, place shrimp on a lightly oiled grill rack. (If spacing between grill slats is too wide, use a hinged grill basket so shrimp don't fall through gaps.) If using a broiler, set shrimp on a nonstick broiler pan and place on rack 4 inches from heat. Cook 2 to 3 minutes per side or until each shrimp is evenly pink and opaque throughout.
Meanwhile divide lettuce, raspberries, pineapple, and tomatoes among plates. In a small jar combine pineapple juice, basil, vinegar, mustard, salt, pepper, and remaining 5 teaspoons oil. Shake until well combined. Divide shrimp among plates, top with dressing, and serve.
(about 3 cups): 290 calories, 10 g fat (29% of calories), 1 g saturated fat, 27 g carbs, 27 g protein, 8 g fiber, 128 mg calcium, 5 mg iron, 415 mg sodium