Grilled Shrimp and Spinach Salad with Honey Vinaigrette
cathleen
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.
Source: cathleen
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews