Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio
Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring!
- 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)
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.
Serving: 11/2 cups, Calories: 254kcal, Carbohydrates: 21g, Protein: 29g, Fat: 7.5g, Cholesterol: 172mg, Sodium: 396mg, Fiber: 13g, Sugar: 8g
Freestyle Points: 2
Points +: 6