Florida Shrimp with Grilled Radicchio and Puy Lentils

At a Glance
Royal Rose Product: Radicchio Grilled Radicchio
Serves: 4

Ingredients:

1 lb Florida white shrimp (Size-U15)
4 ea 8 inch bamboo skewers
4 oz Puy lentils or French green lentils
1 1/2 cups chicken broth
1 radicchio head
4 golden beets, small, cooked
1/8 cup pinenuts, toasted
1/4 cup green onions, cut on the diagonal
8 ea basil leaves, shredded
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
Pinch sea salt
Pinch red chili flakes

Method:
Cook the lentils, rinse and add to simmering broth, 15 to 20 mins covered, set aside. Peel the shrimp leaving on the tail, place 3 each on bamboo skewer, set aside. Cut the radicchio in half and cut into 8 wedges. Peel and slice the beets into large thick slices, 3 slices per serving. Pre-heat grill, toss the radicchio with half of the olive oil and vinegar, slightly char the radicchio on the grill. Grill the shrimp. In a large hot sauté pan add the following ingredients in this order, the whole process should take about 2 to 3 mins: cooked lentils, chili flakes, grilled radicchio, beets, pinenuts, green onions, basil, olive oil, Sherry vinegar. Serve immediately placing a shrimp skewer on the top of each serving of lentils with radicchio