Chef Thomas Hogan of the Penthouse Grille in San Francisco developed this recipe using Marshall's Farm's honey.
Cooking Light AUGUST 2006
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.
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