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1 ½ pounds large unpeeled shrimp
½ cup fresh lemon juice (from 3 lemons)
½ cup extra-virgin olive oil, plus more for grill
2 Tbsp minced garlic
2 Tbsp chopped fresh parsley
Coarse salt and ground pepper
1 ½ Tbsp raspberry vinegar
1 ½ 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
Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein and peel shrimp.
In a small bowl, combine lemon juice, oil, garlic, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade. Grill until opaque throughout, 2 to 3 minutes per side.
Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in oil. Season vinaigrette 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.)
Combine shrimp, radicchio, baby greens, and frisée in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.
Serving Size: 1/4 Recipe
Nutrition Facts (per serving)