Asparagus, Radicchio and Roasted Shrimp



Dairy Free Without gluten Without peanuts Without nuts No Added Sugar

Nutritional Facts Per Serving

31 g
21 g
5 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 720
  • Lipides 57 g
    • Saturated fat  8 g
  • Cholesterol 215 mg
  • Sodium  500 mg
  • Carbs 21 g
    • fiber  5 g
    • Sugar  8 g
  • Protein 31 g


  • 11/4 pounds Raw Shrimp (not peeled & de-veined)
  • 2 navel oranges
  • 1/3 cup Compliments red wine vinegar
  • Finely grated zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 2 teaspoons smoked paprika
  • 1 cup Sensations Extra Virgin 100% Olive Oil
  • 12 asparagus spears
  • 2 medium heads of radicchio, leaves separated, washed and dried
  • Salt to taste


  1. Preheat oven to 450˚F.
  2. Peel and de-vein shrimp. 
  3. Using a sharp knife, peel oranges, removing all peel and white pith (pith can make the dish bitter). 
  4. Cut between membranes to release segments into a bowl and set aside.
  5. In a medium bowl, whisk vinegar with lemon zest, lemon juice, minced garlic and paprika. Let the garlic stand in the dressing for 15 minutes then whisk in olive oil and season with salt. 
  6. Add shrimp and marinate until ready to use.
  7. Snap woody ends off asparagus and cut spears into 1" pieces. 
  8. Prepare an ice bath. 
  9. Bring a pot of salted water to boil, add asparagus and cook until just tender, about 3-4 minutes. Transfer asparagus to ice bath until cooled, then drain. 
  10. Slice radicchio into thin strips and place in a large bowl. Add cooled asparagus to bowl. 
  11. Place a large oven-proof skillet in oven and heat for about 5 minutes, until very hot. Remove skillet and add shrimp and all the vinaigrette.
  12. Toss the shrimp and return to oven for 45 seconds (any longer and the shrimp will be rubbery).
  13. Remove skillet from oven and immediately transfer just the shrimp to the bowl with the asparagus and radicchio. 
  14. Gradually add the warm vinaigrette and toss until well dressed. Season with salt and discard remaining vinaigrette. 
  15. Divide among 4 plates. Garnish with orange segments and serve.

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