A Seafood Salad From the Grill Phil Kline for The New York Times Ingredients for a grilled seafood salad: shrimp, radicchio and calamari. This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. It is an excellent foil for the earthy-yet-fruity and often-light Sicilian frappato and Cerasuolo di Vittoria wines. A substantial salad, it can be a curtain raiser or part of a buffet for summer dinner at home. It might even be carried to a picnic. But it begs to be served a bit warm, and the wine cool.