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A delicious easy, healthy and quick meal. Perfect for a busy weeknight or company. Step-by-step pictures are included in related blog post.
For the vinaigrette:
Add all of the vinaigrette ingredients into a blender or a food processor. Blend until smooth and creamy about 1 minute. Set aside.
For the salad:
In a bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside.
In another bowl, toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Set aside.
Brush on remaining olive oil all over the romaine hearts. Season with a generous pinch of sea salt.
Over a hot grill add shrimp (I put mine into a grill basket). On a separate section on the grill add the romaine hearts cut side down and the tomatoes (in another grill basket if you have one). Rotate shrimp until pink and remove them from the heat after about 5-6 minutes. Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
Place a grilled romaine heart on a plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!