Grilled Romaine with Shrimp and Green Goddess Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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1/2 cup flat-leaf parsley leaves

1/2 cup spinach leaves 

2 tablespoons snipped chives

1 tablespoon tarragon leaves 

2 cloves garlic

1/4 cup mayonnaise 

1/4 cup canola oil 

2 tablespoons lime juice 

1/2 tablespoon red wine vinegar 

Romaine Hearts:

1 tablespoon olive oil

1 lemon, juiced 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly cracked black pepper 

2 romaine lettuce hearts, sliced in half lengthwise, stem attached 


1 pound shrimp, peeled and deveined (16/21)

Canola oil


1/4 cup store-bought croutons

1/4 cup shaved Parmesan


  1. For the dressing: 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.
  2. For the romaine hearts: 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.
  3. For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
  4. For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan. 

Cook’s Note

Rubbing the lemon oil all over gives this lettuce a nice bright flavor to it.