Grilled Shrimp and Spinach Salad with Honey Vinaigrette

recipe
Chef Thomas Hogan of the Penthouse Grille in San Francisco developed this recipe using Marshall's Farm's honey.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 29 %
Fat 9.8 g
Satfat 3.7 g
Monofat 4.3 g
Polyfat 0.5 g
Protein 28.9 g
Carbohydrate 28 g
Fiber 5 g
Cholesterol 13 mg
Iron 5.3 mg
Sodium 479 mg
Calcium 243 mg

Ingredients

1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 teaspoon kosher salt
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
24 large shrimp, peeled and deveined (about 1 pound)
3 tablespoons Champagne vinegar
3 tablespoons honey
1 tablespoon extravirgin olive oil
1/4 cup chopped shallots
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1 (16-ounce) bag prewashed baby spinach
1 large head Belgian endive (about 4 ounces)
1/2 cup (2 ounces) crumbled blue cheese

Preparation

Preheat grill.

Place first 6 ingredients in a blender or food processor; process until smooth. Combine juice mixture and shrimp in a plastic zip-top bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally.

Combine vinegar and next 5 ingredients (through 1/8 teaspoon pepper) in a blender or food processor; process for 5 minutes or until smooth.

Remove shrimp from bag; discard marinade. Place shrimp on grill rack coated with cooking spray. Cook 2 minutes on each side or until done.

Combine spinach and endive in a large bowl. Add vinegar mixture, tossing to coat. Place 2 1/2 cups spinach mixture on each of 4 plates. Top each serving with 6 shrimp and 2 tablespoons cheese.

Note:

Thomas Hogan,

Penthouse Grille, San Francisco, CA,

August 2006
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