Grilled Romaine with Shrimp and Green Goddess Dressing
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 744
- Total Fat
- 69
- Saturated Fat
- 10
- Carbohydrates
- 19
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 98
- Sodium
- 978
- Total: 20 min
- Active: 20 min
Ingredients
Dressing:
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 fresh lime juice
1 1/2 teaspoons red wine vinegar
Romaine Hearts:
1 tablespoon olive oil
1 lemon, juiced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
Shrimp:
1 pound shrimp, peeled and deveined (16 to 21 shrimp)
Canola oil, for coating
Salad:
1/4 cup store-bought croutons
1/4 cup shaved Parmesan
Directions
- For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and 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.
- For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
- For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
- 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.