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Grilled Shrimp and Spinach Salad with Honey Vinaigrette

Grilled Shrimp and Spinach Salad with Honey Vinaigrette

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

Cooking Light AUGUST 2006

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 28.9g
  • Carbohydrate: 28g
  • Fiber: 5g
  • Cholesterol: 13mg
  • Iron: 5.3mg
  • Sodium: 479mg
  • Calcium: 243mg
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Grilled Shrimp and Spinach Salad with Honey Vinaigrette recipe

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