Grilled Shrimp and Radicchio

Ingredients:

• 16 large shrimp, cleared of shell and intestinal vein
• 1 head radicchio lettuce, divided into 8 pieces
• Half a small shallot, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon of honey
• 1 tbsp balsamic vinegar
• 1/4 cup fresh parsley leaves

Preparation:

1. Preheat grill to medium heat.
2. In a medium bowl, whisk together the shallots, Dijon mustard, honey, and balsamic vinegar. Slowly pour in 3 tablespoons of olive oil, whisking to emulsify. Add 1/4 teaspoon of salt and a pinch of pepper.
3. Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until lightly charred, turning once, about 8 minutes.
4. Meanwhile, toss the shrimp with a drizzle of olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Grill, turning once, until cooked through, about 3 minutes per side.
5. Arrange the radicchio and shrimp on small plates, drizzle with the vinaigrette, and sprinkle with parsley leaves. Serve warm or at room temperature.