Cook beans in boiling water 1 minute; drain.

Plunge beans into ice water; drain.

Remove tough outer skins from beans; discard skins.

Place beans in a large bowl; set aside.

Prepare grill.

Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 tsp oil.

Sprinkle shrimp evenly with 1/4 tsp salt and 1/8 tsp pepper.

Place skewers on a grill rack coated with cooking spray and grill 1 1/2 minutes on each side or until shrimp are done.

Cool slightly and remove shrimp from skewers. Add shrimp to beans.

Combine remaining 5 tsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, lemon juice and garlic in a small bowl, stirring with a whisk.

Drizzle juice mixture over shrimp mixture and toss to coat. Stir in parsley.

Place 1 radicchio leaf on each of 4 salad plates and spoon 1 cup shrimp mixture into each leaf.