Radicchio Salad with Lemon-Herb Grilled Shrimp Recipe

Check out this low-carbohydrate, high-protein salad, packed with vegetables and healthy fats. This delicious meal is perfect for seafood lovers!

Ingredients

• 1 1/2 lb large unpeeled shrimp
• 1/2 cup fresh lemon juice (from 3 lemons)
• 1/2 cup extra-virgin olive oil, plus more for grill (for shrimp)
• 2 tbsp minced garlic
• 2 tbsp chopped fresh parsley Coarse salt and ground pepper to taste
• 1 1/2 tbsp red wine vinegar
• 1 1/2 tbsp minced fresh tarragon 1 tbsp minced shallot
• 1/3 cup extra-virgin olive oil (for vinaigrette)
• 1 head radicchio, torn into bite-size pieces
• 3 cups mixed baby greens
• 2 cups bite-size pieces frisée or curly endive

Preparation

1. Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. De-vein and peel.
2. In a small bowl, combine lemon juice, oil, garlic, parsley, salt and pepper. Place shrimp and lemon mixture into a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
3. Meanwhile, make vinaigrette: In a small bowl, whisk together vinegar, tarragon and shallot. Gradually whisk in oil. Season to taste with salt and pepper. (Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature and re-whisk before using.)
4. Heat grill or grill pan to high. Remove shrimp from marinade. Grill until opaque throughout, 2 to 3 minutes per side.
5. Combine shrimp, radicchio, baby greens and frisée in large bowl. Add vinaigrette and toss to coat. Season with salt and pepper.

Nutrition facts (per serving):

Calories 539; fat 35g; saturated fat 5g; cholesterol 319mg;
sodium 370mg; carbohydrate 11g; fiber 2g; protein 45g; calcium 156mg