Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio
Total Time: 20mins
Course: Dinner, Lunch, Salad
Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring!
1lbjumbo peeled and deveined jumbo raw shrimp
4tspextra-virgin olive oil
juice of one lemon
1navel orange(peeled and sectioned)
freshly ground black pepper(to taste)
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.