Description
A lighter, grilled Italian salad that combines smokey marinated shrimp and grilled radicchio, served with a unique grilled citrus vinaigrette.
Ingredients
Units
- 1 pound shrimp, peeled and deveined
- 1 head radicchio, quartered
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lemon, halved
- 1 orange, halved
- 2 tablespoons capers
- 1/4 cup pine nuts
- 1/4 cup fresh parsley, chopped
- Piadina or Italian flatbread, for serving
Instructions
- Preheat your grill to medium-high heat.
- Toss the shrimp with 2 tablespoons of olive oil, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- Brush the radicchio quarters with olive oil, salt, and pepper.
- Grill the radicchio for 2-3 minutes on each side until slightly charred.
- Grill the lemon and orange halves until charred and juicy.
- Squeeze the grilled citrus into a bowl and whisk with remaining olive oil, capers, and parsley to make the vinaigrette.
- Toast the pine nuts in a dry pan over medium heat until golden.
- Arrange the grilled shrimp and radicchio on a platter, drizzle with the citrus vinaigrette, and sprinkle with pine nuts.
- Serve with piadina or Italian flatbread.
Notes
Grilled citrus adds a unique smoky sweetness to the vinaigrette. Piadina can be made ahead and reheated on the grill. Store leftover salad in an airtight container in the fridge for up to 2 days. Use any leftover vinaigrette as a marinade for chicken or fish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 15
- Fiber: 4
- Protein: 25
- Cholesterol: 150 mg