Fava Bean and Grilled Shrimp Salad in Radicchio Cups

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 2 tablespoons olive oil extravirgin divided
• 1.5 cups avarakkai / broad beans shelled ( 2 pounds unshelled)
• 3 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 4  radicchio leaves 
• 0.5 teaspoon salt divided
• 1 pound shrimp deveined peeled

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain.
2. Remove tough outer skins from beans; discard skins.
3. Place beans in a large bowl; set aside.
4. Prepare grill.
5. Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 teaspoon oil.
6. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
7. Place skewers on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp are done. Cool slightly; remove shrimp from skewers.
8. Add shrimp to beans.
9. Combine remaining 5 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, juice, and garlic in a small bowl, stirring with a whisk.
10. Drizzle juice mixture over shrimp mixture; toss to coat. Stir in parsley.
11. Place 1 radicchio leaf on each of 4 salad plates; spoon 1 cup shrimp mixture into each leaf.