Fava Bean and Grilled Shrimp Salad in Radicchio Cups

Removing the skins from the shelled fava beans is a necessary task but worth the effort. Courtesy of Cooking Light.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups fava beans, shelled (about 2 lbs unshelled)
• 1  lb medium shrimp, peeled and deveined
• 2  tablespoons extra virgin olive oil, divided
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon black pepper, divided
•  cooking spray
• 2  tablespoons fresh lemon juice
• 1  garlic clove, minced
• 3  tablespoons fresh flat-leaf parsley, chopped
• 4  leaves radicchio

Directions

1. Cook beans in boiling water 1 minute; drain.
2. Plunge beans into ice water; drain.
3. Remove tough outer skins from beans; discard skins.
4. Place beans in a large bowl; set aside.
5. Prepare grill.
6. Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 tsp oil.
7. Sprinkle shrimp evenly with 1/4 tsp salt and 1/8 tsp pepper.
8. Place skewers on a grill rack coated with cooking spray and grill 1 1/2 minutes on each side or until shrimp are done.
9. Cool slightly and remove shrimp from skewers. Add shrimp to beans.
10. Combine remaining 5 tsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, lemon juice and garlic in a small bowl, stirring with a whisk.
11. Drizzle juice mixture over shrimp mixture and toss to coat. Stir in parsley.
12. Place 1 radicchio leaf on each of 4 salad plates and spoon 1 cup shrimp mixture into each leaf.