Lunch
Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio
Garlic and lemon perfume the tender grilled shrimp as they mingle with peppery arugula, crisp endive, and bittersweet radicchio. Juicy orange sections and bright citrus dressing lift every bite with sweet-tart freshness.
- Total
- 19 min
- Prep
- 15 min
- Cook
- 4 min
- Serves
- 4
Nutrition per Serving
- Calories
- 254
- Protein
- 29g
- Carbs
- 21g
- Fat
- 8g
- Fiber
- 13g
- Sugar
- 8g
- Sodium
- 396mg
Ingredients
- 1 lb jumbo peeled and deveined jumbo raw shrimp
- 1/2 tsp 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
- 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.
- 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.