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Grilled Shrimp and Spinach Salad with Honey Vinaigrette

Yield 4 servings
Chef Thomas Hogan of the Penthouse Grille in San Francisco developed this recipe using Marshall's Farm's honey.

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

Nutrition 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

How to Make It

  1. Preheat grill.

  2. 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.

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

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

  5. 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.