Grilled Romaine with Cilantro Lime Shrimp Skewers

Posted on January 31, 2016 by Anne Milneck | 0 comments

Crisp, cold romaine lettuce gets a quick sear on a blazing hot grill and results in a smoky flavor while retaining the green's cool crunch. We served this alongside shrimp skewers drizzled with our brand new Cilantro Lime Olive Oil and the always faithful Aloha Chicken & Fish Rub. Comes together in a snap for weeknight supper, but pretty enough for a party. 

Grilled Romaine with Cilantro Lime Shrimp Skewers

Ingredients:

1 oz Ranch Dressing Blend

1 cup Mayonnaise

1 cup milk

1 lb large shrimp, tail on, peeled, deveined

1 oz Aloha Chicken & Fish Rub

Cilantro Lime Extra Virgin Olive Oil

2 heads romaine lettuce, split lengthwise (leave core in tact)

Pure Avocado Oil

Sea Salt

Directions

For the dressing:

In a large bowl, whisk together the Ranch Dressing Blend, mayo and milk. Refrigerate.

For the shrimp skewers:

Preheat grill to medium-high. If using wood skewers, be sure they've been pre-soaked. When we tested this recipe, we used the woody stems of a rosemary plant. Thread 4-5 shrimp on each skewer. Generously drizzle the shrimp with the Cilantro Lime Extra Virgin Olive Oil. Sprinkle both sides with the Aloha Chicken and Fish Rub. Allow to sit for about 10 minutes. Grill on both sides to achieve distinctive grill marks-about 5-7 minutes. Shrimp should be opaque pink throughout and firm to the touch.

For the grilled romaine:

Heat grill to 500 degrees. Drizzle cut side of romaine lettuce with Pure Avocado Oil* and sprinkle with salt. Be sure to leave the core on the lettuce. This will keep it from falling apart on the grill. Arm yourself with a pair of long tongs. Place the lettuce cut side down on the grill. Close the grill for about 15 seconds. Open and check the lettuce for grill marks (if your grill is hot enough and you should see them). At this point you can rotate 45 degrees if you'd like to try for a crosshatch grill mark or you can remove them. All total, the lettuce stays on the grill for about 1 minute.

Remove to a platter and immediately drizzle with Ranch dressing (refrigerate extra ranch dressing for another use.) Serve with the Shrimp Skewers and other salad accompaniments like cherry tomatoes, onion, cucumbers and bell pepper.

Grilled Romaine with Cilantro Lime Shrimp Skewers

*Avocado Oil boasts the highest smoke point of any fat. It's a must for cooks who grill, stir fry and use cast iron. Check out all our flavors of Avocado Oil...

Pure Avocado Oil

Roasted Chile Avocado Oil

Key Lime Avocado Oil

Blood Orange Avocado Oil

Roasted Garlic Avocado Oil


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