Grilled Romaine Hearts, Tomatoes And Shrimp With A Basil Vinaigrette
PRINT THIS
VIEW LARGER
PRINT THIS
Grilled Romaine Hearts, Tomatoes And Shrimp With A Basil Vinaigrette
- lunch
- appetizer
- 6-8 servings
- 30 minutes
Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com
Ingredients
For Vinaigrette
- 2 cloves Garlic
- 1/2 teaspoon Dijon Mustard, ( You can add up to 1 teaspoon for a little spiciness)
- 1/3 cup White Wine Vinegar
- 3 tablespoons Water
- 1 teaspoon Italian Seasoning, Dried
- 1/2 teaspoon Sea Salt And Pepper, Or To Taste
- 2/3 cup Extra Virgin Olive Oil
- 1/2 cup Fresh Basil
For Salad
- 3 whole Romaine Hearts, Cut In Half ( I had found petite ones at the store I used.)
- 2 pounds Shrimp, Peeled, Deveined And Tails Removed
- 1 1/2 pounds Small Tomatoes
- 4 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Salt
- 1 teaspoon Pepper
Preparation Instructions
For Vinaigrette
- Add all ingredients to a blender or a food processor. Blend until smooth and creamy about 1 minute.
For Salad
- Toss Shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside.
- Toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt.
- Brush on remaining olive oil all over romaine hearts. Season with a generous pinch of sea salt.
- Over a hot grill add shrimp, in a separate section on the grill add the romaine hearts cut side down and the tomatoes. Rotate shrimp until pink and remove from heat 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 grilled romaine heart on plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.