I stole this recipe off Parade.com. I saw it in the paper yesterday, and thought it looked yummy!
Grilled Shrimp With Feta and Tomatoes
Grill the shrimp no more than two minutes per side, or they’ll be tough. You also can cook them in a skillet or grill pan.
For the vinaigrette:
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
Finely grated zest of 1 lemon
Salt and pepper, to taste
3 tablespoons extra-virgin olive oil
3 pounds large shrimp (peeled and deveined), rinsed and patted dry
Finely grated zest and juice of 1 large lemon
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
Salt and freshly ground black pepper, to taste
1 head radicchio (or 2 heads, if small), outer leaves discarded, inner leaves separated, rinsed and dried
2 pounds ripe plum tomatoes, cut into 8 pieces each
8 ounces fresh feta cheese, cut into 1/2-inch cubes
1/2 cup whole mint leaves, coarsely chopped
1. Prepare the 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.)
2. 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.
3. 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.
4. 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.
Per serving: 270 calories, 8g carbohydrate, 33g protein, 11g fat, 275mg cholesterol.