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.
- 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
- 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 cranberries, walnuts and goat cheese. Drizzle the balsamic dressing and season with kosher salt and freshly ground black pepper to taste.