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Grilled Romaine Hearts Tomatoes & Shrimp With A Basil Vinaigrette

Grilled Romaine Hearts, Tomatoes, & Shrimp with Basil Vinaigrette makes an easy, healthy meal on the grill! serenabakessimplyfromscratch.com
I decided to reshare my recipes for Grilled Romaine Hearts, Tomatoes, & Shrimp with a Basil Vinaigrette  I originally published in 2012 since grilling seasons almost upon us! It's a family favorite when the weather is hot and fairly easy to make! I'm kinda hoping by re-sharing the recipe mother nature might get the hint we're done with the cold rainy days for at least a few months and ready for some more long term sunshine!

Speaking of sunshine, A Sunshiny Day made Grilled Romaine Hearts, Tomatoes, & Shrimp with a Basil Vinaigrette and called it a killer! I totally have to agree with her!



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Original Post: Grilled romaine hearts are absolutely divine. A super easy, quick, and healthy meal. Elegant enough for company. My kids devoured this but I will admit all 3 of my kids have some what refined taste buds and prefer food a bit more complex then a hot dog... Even the littlest who turns 7 next week cleaned his plate. (If one of the kids were to have had an aversion to grilled romaine it was bound to be him.) It's just how it is in our house.. The hubby was sweet enough to grill the salad and take a few photo's while I was making the vinaigrette. 
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Toss shrimp with olive oil, salt and pepper. Toss to coat.
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Brush romaine hearts and tomatoes with olive oil, sprinkle with a generous  pinch of sea salt. 
(Ignore the mushrooms, he just grilled some up as a side.)
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Add shrimp to grill. We have a grill pan we use. Other wise skewers work well for cooking shrimp.
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Place romaine over grill and cook until slightly wilted and grill marks appear. Rotate and cook on all sides. About 5 minutes total.
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Once shrimp is pink remove from heat.( Hubby then placed shrimp on the top rack to keep warm in a medium sized pan.
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I forgot to take a picture of the tomatoes.. He had added the tomatoes to the grill and cooked them at the same time as the romaine, rotate just like the romaine once hot and grill marks appear.
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For Basil Vinaigrette: Add 2 cloves Garlic,  1/2 teaspoon Dijon Mustard, 1/3 cup White Wine Vinegar, 3 tablespoons Water, 1 teaspoon Italian Seasoning, 1/2 teaspoon Salt and Pepper to taste, 2/3 cup Extra Virgin Olive Oil, and 1/2 cup Fresh Basil.
Puree until smooth and creamy.
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Gorgeous green color! Deliciousness!
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Plate romaine. Top with shrimp and tomatoes. Drizzle with vinaigrette. 




Yield: 6 ServingsPin it

Grilled Romaine Hearts Tomato & Shrimp with Basil Vinaigrette

Grilled Romaine Hearts Tomatoes & Shrimp with Basil Vinaigrette recipe. A healthy, filling, fast twist on traditional salad.
5 out of 5 based on 14 user ratings
prep time: 10 MINScook time: 15 MINStotal time: 25 mins

ingredients:

Basil Vinaigrette
  • 2 cloves Garlic
  • 1/2 teaspoon Dijion Mustard (1 teaspoon for spicy)
  • 1/3 cup White Wine Vinegar 
  • 3 tablespoons Water
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Salt
  • 2/3 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Basil
Grilled Romaine Hearts with Shrimp
  • 3 whole Romaine Hearts ( I used petite)
  • 2 pounds Shrimp, Peeled and Deveined
  • 1 1/2 pounds Small Tomatoes like Grape
  • 1/4 cup Extra Virgin Olive Oil
  • 2 teaspoons Salt
  • 1 teaspoon Pepper

instructions

Basil Vinaigrette
  1. Add all ingredients to a blender or a food processor. Blend until smooth and creamy about 1 minute.
Grilled Romaine Hearts with Shrimp
  1. Toss Shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt,  and 1/2 teaspoon pepper. Set aside.
  2. Toss tomatoes with 1 tablespoon olive oil, and 1/2 teaspoon salt.
  3. Brush on remaining olive oil all over romaine hearts. Season with a generous pinch of sea salt.
  4. 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.
  5. Place grilled romaine heart on plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.
calories
493
fat (grams)
37
carbs (grams)
8
protein (grams)
32
sugar (grams)
4


15 comments

  1. Mmmm ... I love grilled romaine :-)

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  2. This looks so tasty! I'm not usually a fan of tomatoes, but I think I would love these!

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  3. Hi Serene, this look so appetizing. Your presentation look very classy, love it.

    Have a nice day.

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  4. Looks amazing! Never thought to grill lettuce! YUM! Came from Facebook!

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  5. How nice of your hubby to collaborate on this post! This salad looks great! I love basil in vinaigrette - one of my fav herbs! Have a great week, sweetie! xoxo

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  6. I have never thought to grill lettuce ... I am so intrigued by this idea!

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  7. wow, what an amazing recipe. I've seen someone do grilled lettuce before and have always wanted to try it, now I have a great recipe, thx :)
    New follower from blog hop
    http://www.greatfamilyadventures.com

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  8. Looks delicious! Love grilled romaine lettuce.

    Take care
    Connie

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  9. That sounds and looks amazing. I have to try this. I'm hosting my weekly link party now and I'd love for you to join in at www.thenymelrosefamily.blogspot.com/2012/06/whimsy-wednesdays-14.html.

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  10. What a beautiful presentation...and it looks so good! I pinned it so I can make it someday!

    I would love if you would post it and share it with my readers! Join the Community and share any of your recipes!

    Susan @ Oh My! Creative

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  11. I have had grilled romaine at restaurants before but never tried to make it at home. I think I might have to give this receipe a try. Thanks for the great idea!

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  12. Wow! That was fabulous! Thanks for sharing. Tired of ordinary salads so this hit the spot and my kids loved it too!

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  13. This would be such a great summer dish at our house. We are trying to not eat bread during the week and are looking for "bready/rice/pasta" like substitutions. I can't wait to make this and might just try it out this week. Thank you!

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