Orange And Radicchio Grilled Shrimp Salad Recipes

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GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE



Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 small shallot, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, cut into 8 wedges
16 large shrimp, peeled and deveined
1/4 cup fresh parsley leaves

Steps:

  • Prepare a grill for medium heat.
  • Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
  • Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
  • Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
  • Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

GRILLED SHRIMP SALAD WITH ORANGE, ENDIVE, BABY ARUGULA AND RADICCHIO



Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio image

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring!

Provided by Gina

Categories     Dinner     Lunch     Salad

Time 20m

Number Of Ingredients 11

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)

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.
  • 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.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 254 kcal, Carbohydrate 21 g, Protein 29 g, Fat 7.5 g, Cholesterol 172 mg, Sodium 396 mg, Fiber 13 g, Sugar 8 g

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