Grilled Romaine with BBQ Shrimp | Recipeish | Gustus Vitae

by Frankie Scanlon

 

Grilled romaine is a perfect way to enjoy your veggies while Summer's still here: hot and cold, crunchy and charred. This version gets the royal treatment with a heaping pile of grilled shrimp, a generous drizzle of Caesar, a splash of good balsamic, and plenty of Parm. It’s a weeknight meal that feels decadent—but still counts as a salad. Fire up the grill and make the most of these warm nights!

  • Yield: Serves 2, or double everything for 4 
  • Time:  About 2 hours, including 1 unattended
  • Storage Notes: Best enjoyed right off the BBQ
  • Difficulty: Medium

Ingredients

  • 1LB small shrimp, peeled with head and tail off
  • 1 large head romaine. The thicker the better
  • 2Tbs Lemon Pepper Seasoning
  • 2Tbs Taste of Cajun Seasoning
  • 5Tbs extra virgin olive oil
  • 2-3Tbs Caesar salad dressing
  • 1 good drizzle of balsamic vinegar
  • 1oz Parmesan cheese 

Directions

  • Peel and devein shrimp, rinsing thoroughly then allowing to dry in a colander.
  • In a bowl, combine shrimp, olive oil, and both Lemon Pepper Seasoning and Taste of Cajun Seasoning. Mix well to combine, then cover and pop in the fridge to marinate for 1 hour.
  • Remove the 4-6 or so outer leaves of the romaine, as few as you can, and rise the remaining core well. Pat dry, then slice in half tip-to-tail.
  • Take shrimp out of the fridge, and skewer.
  • Prep your sauces, cheese, and dinner plates - this will all come together pretty quickly, and you want to serve while it's as hot as possible.
  • Get your BBQ going on medium-high, and with a closed lid, give it 5 minutes or so for the grates to warm up.
  • Drizzle a bit of cooking oil on a paper towel and wipe down the grates of the area you'll be using to avoid food sticking.
  • Shrimp goes on first - as they're small, it's likely no more than 2 minutes a side, or whatever your preferred level of doneness/char is. Remove and cover with foil to keep warm.
  • Crank heat up to high, and place romaine halves face down. Apply gentle but firm pressure on them - you want full contact with the grill. Cook for about 5 minutes, or until they begin to show some good char and yellowing in the center. Remove, and cover with foil.
  • Plate romaine, cover with shrimp, drizzle over both Caesar and balsamic, and top with a couple shavings of Parmesan.
  • Serve immediately, and devour.
Back to RECIPEISH