AuthorMike EgrieCategory, DifficultyIntermediate
Grilled Shrimp and Romaine Heart Caesar Salad
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 lb pound raw 16-20 count peeled and deveined shrimp, thawed if necessary
 1 tbsp olive oil
 2 slices 100% whole wheat bread
 4 romaine hearts, halved lengthwise
 2 lemons, halved crosswise
 ½ cup cup yogurt-based caesar dressing
  cup cup shaved parmesan cheese
1

Prepare outdoor grill for direct grilling over medium-high heat.
In medium bowl, toss shrimp, oil and 1 teaspoon fresh ground pepper. Spray both sides of bread, and cut sides of romaine and lemons with cooking spray.

2

Place bread and lemons, cut side down, on hot grill rack; cover and cook bread 4 minutes and lemons 8 minutes or until grill marks appear, turning bread once. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.

3

Cut bread into 1-inch pieces. Serve romaine topped with shrimp, dressing, cheese, bread and ¼ teaspoon fresh ground pepper along with lemons.

Dietitian Tip: Grilling vegetables brings out a whole new side of fl avor. Experiment with grilling your favorites and add them to the salad for additional color and nutrients!

Make it Gluten Free: Dependent on using a Gluten Free bread and caesar dressing.

Ingredients

 1 lb pound raw 16-20 count peeled and deveined shrimp, thawed if necessary
 1 tbsp olive oil
 2 slices 100% whole wheat bread
 4 romaine hearts, halved lengthwise
 2 lemons, halved crosswise
 ½ cup cup yogurt-based caesar dressing
  cup cup shaved parmesan cheese

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat.
In medium bowl, toss shrimp, oil and 1 teaspoon fresh ground pepper. Spray both sides of bread, and cut sides of romaine and lemons with cooking spray.

2

Place bread and lemons, cut side down, on hot grill rack; cover and cook bread 4 minutes and lemons 8 minutes or until grill marks appear, turning bread once. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.

3

Cut bread into 1-inch pieces. Serve romaine topped with shrimp, dressing, cheese, bread and ¼ teaspoon fresh ground pepper along with lemons.

Grilled Shrimp and Romaine Heart Caesar Salad
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