Grilled Romaine Caesar Salad with Shrimp

February 25, 2014

If you have never had a grilled romaine salad, you must try it! You actually grill the lettuce until it has char marks. Romaine is great because it keeps it shape and you feel full after eating it. I've had some good (and bad) experiences with grilling romaine lettuce, but now I have it down to an art.

2 full-sized romaine hearts
1 1/2 pounds of raw, peeled shrimp
1 can of olives, sliced
2 cloves garlic, minced
salt and freshly ground pepper to taste
1 Tbsp. olive oil (for the shrimp pan)
a teeny bit of olive oil (for the lettuce pan)
2 Tbsp. grated fresh Parmesan

Caesar Dressing:
1 egg yolk
1 Tbsp. fresh squeezed lemon juice (about half a lemon)
2 tsp. Dijon-mustard
2 Tbsp. freshly crumbled Parmesan cheese
2 cloves garlic, chopped
1 Tbsp. milk
1 Tbsp. water
1 tsp. kosher salt
1/2 tsp. freshly ground pepper (or more if you love pepper like we do!)
1/2 cup olive oil
dash of cayenne pepper
dash of minced dried onion
3/4 tsp. fish sauce (available in the Asian food section at most grocery stores), optional

1. Prepare the Caesar dressing ahead of time (at least a few hours). It tastes better after it has marinated. Mix all of the ingredients together in a bowl and use an immersion blender or food processor...
See the full directions on my site

Nutritions

Calories
970

Sodium
1676mg
69% DV

Fat
97g
150% DV

Protein
8g
16% DV

Carbs
6g
2% DV

Fiber
3g
13% DV