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Grilled Radicchio and Romaine Salad with Grilled Shrimp and Mango Dressing

Ingredients

For the Shrimp and Marinade

  • 1 lemon both juice and zest
  • 1/4 cup olive oil
  • 3 cloves garlic minced, grated, or pressed
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon DIjon mustard
  • 1 pound peeled and deveined shrimp

For the Dressing

  • 1 mango peeled, pitted, and roughly chopped
  • 2 cloves garlic minced, grated, or pressed
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 3 tablespoons honey
  • 1/4 cup water
  • 1 red chili pepper
  • Salt and pepper to taste

For the Salad

  • 1 head radicchio cut into quarters or eighths - depending how big
  • 8-10 asparagus stalks
  • 1 head romaine halved or a package of romaine pre-washed and separated
  • 2-4 tablespoons olive oil
  • salt and pepper
  • 1 mango peeled, pitted, and cubed
  • 1 avocado peeled, pitted, and sliced

Instructions

For the Shrimp and Marinade

  1. Combine all marinade ingredients in a zip top bag
  2. Add shrimp, seal, and refrigerate for 1 hour

For the Dressing

  1. Combine all ingredients except the water in a blender and blend until smooth
  2. Use water to thin 1 tablespoon at a time until it reaches your desired consistency
  3. I removed about half the dressing into a Mason jar then threw the chili pepper into the blender with the remaining dressing and blended until somewhat smooth

For the Salad

  1. Heat grill or grill pan on high, lightly coat with cooking spray
  2. Toss radicchio, asparagus, and romaine in olive oil and salt to taste
  3. Add radicchio and asparagus to hot grill or grill pan and grill for 3-4 minutes, depending on size, turning radicchio 1-2 times and asparagus every minute or so
  4. Remove from grill to a platter and tent with foil
  5. Remove shrimp from marinade into a bowl, discard marinade
  6. Add shrimp to grill or grill pan, cook in 2 -3 batches if you don't have enough room to do all at once (I did 2 batches) about 2 minutes on one side and flip, cook another minute or so, depending on size - remove slightly before they are done and put on plate and lightly cover with foil tent, repeat with the rest of the shrimp
  7. Grill romaine - a couple of minutes if using a whole head split in half, about 1 minute for single leaves
  8. Add romaine and asparagus to the platter with the radicchio, arrange avocado and mango on same platter and toss shrimp and any juices from the plate over the top
  9. Serve with dressing