Name: Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb jumbo peeled and deveined jumbo raw shrimp; 1/2 teaspoon kosher salt; 4 tsp extra-virgin olive oil; 1 clove crushed garlic; juice of one lemon; 1 cup fresh arugula; 3 endive (chopped); 1 cup torn radicchio; 1 navel orange (juiced); 1 navel orange (peeled and sectioned); freshly ground black pepper (to taste)

Instructions

3 steps

In a large bowl season shrimp with 1/4 teaspoon salt, drizzle with 1 teaspoon oil and mix with garlic and juice from 1/2 lemon.

Prepare an outdoor grill or grill pan over medium-high heat. Spray the pan or grates, then grill the shrimp until just cooked through and opaque, about 2 minutes per side. Transfer to a large bowl to cool or refrigerate.

2 min

Toss in the orange sections, juice from 1 orange, remaining lemon juice, arugula, endive and radicchio, drizzle the remaining 3 teaspoons olive oil, 1/4 teaspoon salt and fresh black pepper and serve right away.

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