For the grilled shrimp- In a large bowl, add
all the shrimp ingredients. Mix and marinate
the shrimp for one hour in the fridge. Then
remove from fridge and bring to room
temperature. Preheat grill, then grill the
shrimp on high for 5 minutes, flipping as they
char.
For the Grilled Romaine Salad- Slice the hearts of
Romaine lengthwise. Take a few leaves out of the
center to create a boat. Drizzle with EVOO and
sprinkle with salt.
Place the romaine hearts on the grill, cut side
down, on the perimeter of the grill for about a
minute or two to get a char and bring out the
flavors of the lettuce. Remove from grill.
Add a squeeze of lemon and an extra drizzle of
EVOO to the lettuce. Fill with shrimp, a drizzle
of salad dressing, a little shredded Parmesan and
crushed croutons for texture.
Serving
Suggestions
A very healthy and easy dish. No additional sides were needed.
Originally Submitted
8/28/2020
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