• 4servings
  • 378calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups shelled fava beans (about 2 pounds unshelled)

  2. 1 pound peeled and deveined medium shrimp

  3. 2 tablespoons extravirgin olive oil, divided

  4. 1/2 teaspoon salt, divided

  5. 1/4 teaspoon freshly ground black pepper, divided

  6. Cooking spray

  7. 2 tablespoons fresh lemon juice

  8. 1 garlic clove, minced

  9. 3 tablespoons chopped fresh flat-leaf parsley

  10. 4 radicchio leaves

Instructions Jump to Ingredients ↑

  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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