<http://schema.org/recipeInstructions>
" Toss shrimp with 3 tablespoons of the vinaigrette in a medium bowl; let marinate at room temperature while preparing a grill with a medium-hot fire or heating a stove-top grill pan over medium heat. Oil the grill grate or grill pan. Brush both sides of pineapple rings with 2 tablespoons of the dressing. Drain shrimp, pat dry, and spray with olive oil cooking spray. Grill pineapple slices, turning once, about 8 minutes or until lightly charred. Grill shrimp 2 to 3 minutes per side or until just opaque. Meanwhile, arrange watercress on a platter with watermelon, mango, and avocado. Remove pineapple rings to a cutting board; cut rings in half. Top salad with shrimp, grilled pineapple halves, and goat cheese. Drizzle with remaining dressing and serve with lime wedges. To turn this salad into a Mediterranean shrimp salad: Swap the pineapple, watermelon, and mango for artichoke hearts. Swap the citrus vinaigrette for Mustard-Herb Vinaigrette. To turn this salad into a farmers market salad: Swap the shrimp for grilled sliced pork tenderloin. Swap the tropical fruit and avocado for grilled peaches and fresh blueberries. Swap the citrus vinaigrette for Fresh Raspberry Vinaigrette."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32328/tropical-shrimp-salad-recipe-rbk0711/>