Fava Bean and Grilled Shrimp Salad in Radicchio Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Removing the skins from fresh-shelled favas is a necessary task that's worth the effort. The prepared beans have a firm texture and a nutty flavor. Ingredients:
1 1/2 cups shelled fava beans (about 2 pounds unshelled) |
1 pound peeled and deveined medium shrimp |
2 tablespoons extravirgin olive oil, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
cooking spray |
2 tablespoons fresh lemon juice |
1 garlic clove, minced |
3 tablespoons chopped fresh flat-leaf parsley |
4 radicchio leaves |
Directions:
1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Place beans in a large bowl; set aside.
2. Prepare grill.
3. Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 teaspoon oil. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp are done. Cool slightly; remove shrimp from skewers. Add shrimp to beans.
4. Combine remaining 5 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, juice, and garlic in a small bowl, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss to coat. Stir in parsley.
5. Place 1 radicchio leaf on each of 4 salad plates; spoon 1 cup shrimp mixture into each leaf.
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