Radicchio salad with lemon-herb grilled shrimp recipe

This is a satisfying high-protein, low-carb meal for seafood lovers. It will fill you up and give you the protein you need to build muscle.

Ingredients

• 1 1/2 lb large unpeeled shrimp
• 1/2 cup fresh lemon juice (from 3 lemons)
• 1/2 cup extra-virgin olive oil, plus more for grill
• 2 tbsp minced garlic
• 2 tbsp chopped fresh parsley
• Coarse salt and ground pepper to taste
• 1 1/2 tbsp raspberry vinegar
• 1 1/2 tbsp minced fresh tarragon
• 1 tbsp minced shallot
• 1/3 cup extra-virgin olive oil
• 1 head radicchio, torn into bite-size pieces
• 3 cups mixed baby greens
• 2 cups bite-size pieces frisée or curly endive

Preparation (Serves 4)

Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein and peel.

In a small bowl, combine lemon juice, oil, garlic, parsley, salt, and pepper. Place shrimp and lemon mixture into a resealable plastic bag. Seal bag and shake to coat shrimp. Refrigerate 1 hour.

Meanwhile, make vinaigrette: In a small bowl, whisk together vinegar, tarragon, and shallot. Gradually whisk in oil. Season to taste with salt and pepper. (Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature and re-whisk before using.)

Heat grill or grill pan to high. Remove shrimp from marinade. Grill until opaque throughout, 2 to 3 minutes per side.

Combine shrimp, radicchio, baby greens and frisée in large bowl. Add vinaigrette and toss to coat. Season with salt and pepper.

Nutrition Facts (per serving)

Calories 539; fat 35g; saturated fat 5g; cholesterol 319mg; sodium 370mg; carbohydrate 11g; fiber 2g; protein 45g; calcium 156mg