Warm Radicchio Salad with
Maine shrimp and hazelnut dressing
Chef Barton Seaver
Hook DC
3241 M St. NW, Washington, DC 20007

Serves 4

Ingredients:

For the radicchio:
2 heads of radicchio
2 Tbsp. olive oil
salt to taste

For the Sautéed Shrimp with hazelnuts:
1 1lb. sweet Maine shrimp, shelled and deveined
2 1/2 Tbsp. butter
½ cup toasted hazelnuts, crushed
1 pinch chili flake
Juice of 2 large Meyer lemons
2 Tbsp. chopped parsley

Method:

For the radicchio:
Cut radicchio into quarters. Drizzle with olive oil and season with salt. Sear on wood grill for two minutes per side until the edges are crispy and charred and the inside begins to wilt. Remove from grill and place in warm oven (225 degrees).

For the shrimp and hazelnut dressing:
Heat 1 ½ tablespoons butter in heavy bottom 12 inch sauté pan until foamy and golden brown. Place shrimp in one even layer in the browning butter. Let sit one minute. Add chili flake and hazelnuts. Let toast 20 seconds. Add strained juice of Meyer lemon and toss. Add remaining tablespoon of butter and parsley and mix well to incorporate.

To serve:
Place two wedges of warm radicchio in center of plate and spoon over shrimp and hazelnut vinaigrette, making sure to evenly distribute the pan juices.