Florida Shrimp with Grilled Radicchio and Puy Lentils

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


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

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