Grilled Shrimp with "Ranchovy" Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1/2 cup sour cream

1/2 cup mayonnaise

3/4 cup buttermilk

Juice of 1 lemon

2 cloves garlic, minced

6 anchovies, minced

2 tablespoons finely chopped dill

1 tablespoon finely chopped flat-leaf parsley

1 scallion, cut in half lengthwise and finely chopped

Kosher salt and freshly ground black pepper

4 thick slices rustic bread

Olive oil, for drizzling

1 pound large shrimp, peeled and cleaned

2 romaine hearts, split in half lengthwise then sliced

Wedge of Parmesan, for serving


  1. Preheat a grill or grill pan over medium-high heat.
  2. In a medium mixing bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, garlic, anchovies, herbs and scallions. Season with salt and pepper and set aside.
  3. Drizzle the bread slices with olive oil and season with salt and pepper. Grill until charred on both sides, about 45 seconds per side. Remove to a cutting board and cut into large croutons. Set aside.
  4. Season the shrimp with salt and pepper and drizzle with olive oil. Grill until charred on both sides and cooked through, about 2 minutes per side.
  5. In the meantime, add the romaine to a large mixing bowl. Drizzle with some of the dressing. Grate in some Parmesan, to taste, add the grilled bread croutons and toss.
  6. Pour onto a platter and grate more Parmesan over the top. Crack fresh pepper over the top and add the grilled shrimp. Serve.
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