Grilled Shrimp and Spinach Salad with Honey Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Directions:

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.

By RecipeOfHealth.com