Succulent grilled shrimp and creamy dressing atop grilled Romaine.
Directions for: Grilled Romaine with Shrimp and Green Goddess Dressing
Ingredients
Dressingcup flat-leaf parsley leaves
cup spinach leaves
2 Tbsp snipped chives
1 Tbsp tarragon leaves
2 cloves garlic
cup mayonnaise
cup canola oil
2 Tbsp lime juice
Tbsp red wine vinegar
Romaine Hearts1 Tbsp olive oil
1 lemon, juiced
tsp kosher salt
tsp freshly cracked black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
Shrimp1 lb(s) shrimp, peeled and deveined (16-21)
Canola oil
Saladcup store-bought croutons
cup shaved Parmesan
Directions
Dressing1. Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and red wine vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
Romaine Hearts1. Preheat a grill to a medium heat. Combine the olive oil, lemon juice, salt and pepper in a small bowl. Rub the romaine leaves with the lemon oil using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
Shrimp1. Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
Salad1. Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.
Tips and Substitutions
Cook's Note
Rubbing the lemon oil all over gives this lettuce a nice bright flavor to it.
See more: Salad, Grill, Seafood, Shellfish, Vegetables