Grilled Romaine Salad with Prosciutto Wrapped Shrimp
User Reviews
5
Grilled Romaine Salad with Prosciutto Wrapped Shrimp
Description
The Grilled Romaine Salad with Prosciutto Wrapped Shrimp pairs the mild crunch of romaine lettuce grilled to show char marks with shrimp wrapped in salty, thin prosciutto slices. The prosciutto crisps up slightly as the shrimp cooks over high heat on the grill, imparting savory richness. The romaine grilling softens the leaves while adding smoky notes and a crisp texture from the grilling process.
The dressing incorporates extra-virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, cream, and a pinch of sugar. The resulting vinaigrette is smooth with a balance of acidity and subtle sweetness that complements the savory shrimp and smoky lettuce. This dressing is applied to the salad just before serving to preserve the grilled texture of the romaine.
The salad is finished with a sprinkle of SaladSavors® salad toppings for added crunch and flavor complexity, contributing to a pleasing variety of textures. It makes a light main dish or appetizer, suitable for outdoor cooking occasions and meals featuring fresh, grilled ingredients.
Ingredients
- ⅓ cup extra-virgin olive oil , plus 2 tablespoons
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic about 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon cream
- pinch sugar
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6 Shrimp U-15, shells removed, large raw
- 6 lices prosciutto
- 2 romaine lettuce hearts , split in half lengthwise
- 1 salad topping DeLallo Fresh SaladSavors® brand
Instructions
- Preheat an outdoor grill to high heat for about 10 minutes.
- In a blender or food processor mix ⅓ cup extra virgin olive oil, balsamic vinegar, garlic, dijon mustard, cream and a pinch of sugar and process until smooth. Season kosher salt and freshly ground black pepper to taste.
- Wrap each shrimp with a slice of prosciutto. Thread 3 wrapped shrimp on metal skewers or wooden skewers that have been soaked in water for about 10 minutes. Repeat with remaining shrimp.
- Drizzle shrimp with one tablespoon of olive oil and season with kosher salt and freshly ground black pepper.
- Drizzle the additional tablespoon of olive oil on the heads of romaine lettuce and season with more kosher salt and pepper.
- Grill the shrimp for 2-3 minutes on each side or just until opaque. Grill the heads of romaine lettuce cut side down for about 3-4 minutes on one side or until grill marks appear.
- Plate the heads of lettuce on a platter cut side up. Sprinkle with the SaladSavors® salad toppings—goat cheese, dried cranberries and walnuts. Drizzle the balsamic dressing and season with kosher salt and freshly ground black pepper to taste.
User Reviews
Overall Rating
5
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