Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light August 2006


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Penthouse Grille, San Francisco, CA

Nutrition Facts

306 calories; calories from fat 29%; fat 9.8g; saturated fat 3.7g; mono fat 4.3g; poly fat 0.5g; protein 28.9g; carbohydrates 28g; fiber 5g; cholesterol 13mg; iron 5.3mg; sodium 479mg; calcium 243mg.