Grilled Shrimp Salad with Orange, Baby Arugula and Radicchio

Ingredients

• Shrimp

  raw

  8 oz or 227g

• Salt

  table

  ¼ tsp or 2g

• Olive oil

  2 tsp or 9g

• Garlic

  raw

  1 clove or 3g

• Lemon juice

  ½ lemon yields or 24g

• Cooking spray

  Pam brand

  ½ spray , about 1/3 second or 0.1g

• Arugula

  raw

  1 cup or 20g

• Radicchio

  raw

  ½ cup, shredded or 20g

• Oranges

  ½ fruit or 66g

• Black pepper

  ground

  ½ dash or 0.05g

Directions

1. In a large bowl, season the shrimp with half of the salt, drizzle with a quarter of the olive oil, and mix with the crushed garlic and half of the lemon juice.
2. Prepare an outdoor grill or grill pan over medium-high heat. Spray the pan or grates with cooking spray, then grill the shrimp until just cooked through and opaque, about 2 minutes per side. Transfer to a large bowl to cool or refrigerate.
3. Toss the peeled and sectioned orange, remaining lemon juice, arugula, radicchio, remaining olive oil, salt, and fresh black pepper together and serve immediately.