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Fava Bean and Grilled Shrimp Salad in Radicchio Cups

Photo: Jeff Kauck; Styling: Andrea Kuhn
Yield

4 servings

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

Nutrition Information

  • calories 378
  • caloriesfromfat 23 %
  • fat 9.6 g
  • satfat 1.5 g
  • monofat 5.4 g
  • polyfat 1.8 g
  • protein 38 g
  • carbohydrate 35.4 g
  • fiber 14.3 g
  • cholesterol 172 mg
  • iron 6.8 mg
  • sodium 474 mg
  • calcium 125 mg

How to Make It

  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.