254 Cals 29 Protein 21 Carbs 7.5 Fats
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Salad
CUISINE:Italian
Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring!
INGREDIENTS
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
INSTRUCTIONS
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: 8gBlue Smart Points:2Green Smart Points:3Purple Smart Points:2Points +:6