Grilled Romaine Salad with Prosciutto Wrapped Shrimp

My salty / sweet cravings were completely satiated and I was even full ’til dinner. Take that! Never shall a boring salad pass by these lips again.

INGREDIENTS

• ⅓ cup DeLallo Extra Virgin Olive Oil, plus 2 tablespoons
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced garlic, about 1 small garlic clove
• 1 teaspoon dijon mustard
• 1 teaspoon cream
• pinch of sugar
• kosher salt and freshly ground black pepper
• 6 large raw shrimp, U-15, shells removed
• 6 slices prosciutto
• 2 hearts of romaine lettuce, split in half lengthwise
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 2 ounces goat cheese

DIRECTIONS

1. Preheat an outdoor grill to high heat for about 10 minutes.
2. 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.
3. 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.
4. Drizzle shrimp with one tablespoon of olive oil and season with kosher salt and freshly ground black pepper.
5. Drizzle the additional tablespoon of olive oil on the heads of romaine lettuce and season with more kosher salt and pepper.
6. 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.
7. Plate the heads of lettuce on a platter cut side up. Sprinkle with cranberries, walnuts and goat cheese. Drizzle the balsamic dressing and season with kosher salt and freshly ground black pepper to taste.