Ingredients
- For the vinaigrette:
- 2 Tbs red wine vinegar
- 2 tsp dijon mustard
- finely grated zest of 1 lemon
- salt and pepper, to taste
- 3 Tbs evoo
- Salad:
- 3 # large shrimp (peeled and deveined), rinsed and patted dry
- finely grated zest and juice of 1 large lemon
- 1/4 cup evoo
- 2 tsp dried oregano
- salt and freshly ground black pepper, to taste
- 1 head radicchio (2 heads if small)
- 2 pounds ripe plum tomatoes, cut into 8 pieces each
- 8 oz fresh feta cheese, cut into 1/2 inch cubes
- 1/2 cup whole mint leaves, coarsely chopped
Preparation
Step 1
Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the oil until thickened. Set aside. Makes 1/3 cup.
Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Let rest for 15 minutes, tossing once.
Prepare the grill with hot coals. Thread the shrimp on 12 metal skewers or grill in batches. Grill the shrimp over high heat for no more than 2 minutes per side, turning carefully. Remove the shrimp to a large bowl.
Trim the tough white bottom section off each radicchio leaf, then add the leaves to the shrimp along with the tomatoes, cheese and mint. Toss with the reserved vinaigrette. Serve in a large, decorative bowl.