Grilled Shrimp And Spinach Salad With Honey Vinaigr

Name: Grilled Shrimp And Spinach Salad With Honey Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

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.

767

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon grated lemon rind, 3 tablespoons fresh lemon juice, 1 tablespoon extravirgin olive oil, 1 teaspoon kosher salt, and more.

Yes, Grilled Shrimp And Spinach Salad With Honey Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp And Spinach Salad With Honey Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions