Grilled Shrimp Salad with Orange, Baby Arugula and Radicchio

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Garlic

  Raw

  2 clove or 6g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Arugula

  Raw

  2 cup or 40g

• Radicchio

  Raw

  1 cup, shredded or 40g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large bowl, season the shrimp with half of the salt, drizzle with a quarter of the olive oil, and mix with the crushed garlic and half of the lemon juice.
2. 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.
3. Toss the peeled and sectioned orange, remaining lemon juice, arugula, radicchio, remaining olive oil, salt, and fresh black pepper together and serve immediately.

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