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!
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.
Toss shrimp with olive oil, salt and pepper. Toss to coat.
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.)
Add shrimp to grill. We have a grill pan we use. Other wise skewers work well for cooking shrimp.
Place romaine over grill and cook until slightly wilted and grill marks appear. Rotate and cook on all sides. About 5 minutes total.
Once shrimp is pink remove from heat.( Hubby then placed shrimp on the top rack to keep warm in a medium sized pan.
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.
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.
Gorgeous green color! Deliciousness!
Plate romaine. Top with shrimp and tomatoes. Drizzle with vinaigrette.
Grilled Romaine Hearts Tomatoes & Shrimp With A Basil Vinaigrette
Grilled Romaine Hearts Tomatoes & Shrimp With A Basil Vinaigrette recipe. A healthy, filling, fast twist on traditional salad.Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Yield: 6 Servings
Calories per serving: 479Ingredients
Fat per serving: 28
Fat per serving: 28
- 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
- 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
- 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.