Grilled Romaine Salad with Shrimp
Servings
2people
Servings
2people
Ingredients
Salad
  • 1tall head romainecut in half vertically
  • 1lb fresh shrimppeeled and deveined
  • 1cup cherry tomatoeshalved
  • 1ear corn
  • extra virgin olive oil
  • salt & pepperto taste
Shrimp Marinade
  • 1 1/2 tbsp olive oil
  • 1cloves garlicminced
  • 1/2tsp ground cumin
  • 1/2tsp chili powder
  • 1/4tsp onion powder
  • 1/4tsp salt
  • squeeze fresh lime juice
Instructions
Shrimp
  1. Combine all shrimp marinade ingredients together in a small bowl and whisk to combine.
  2. Add peeled and deveined shrimp to the bowl and stir to evenly coat. Set aside and let marinate at least 20 minutes.
Salad
  1. Preheat the grill to medium-high. Cut the romaine head in half vertically, brush each side with olive oil and lightly sprinkle with salt and pepper
  2. Add the corn to the grill and cook until desired doneness. I sometimes don’t even cook the corn and prefer it crunchy right off the corn!
  3. Using a grill basket, add the shrimp and halved cherry tomatoes to the grill and cook until the shrimp are opaque and pink. Watch the tomatoes so they don’t get overcooked (scoop them on a nearby plate if they start cooking too quickly)
  4. Place the romaine cut side down on the grill and cook for 1-2 minutes.
  5. Remove all items from the grill and top the romaine with the corn, cherry tomatoes and shrimp. Squeeze 1/2 a lime over each salad (optional).