Grilled Southwestern Romaine Topped with NC Shrimp

5.0/5 rating 1 vote
Grilled Southwestern Romaine
Dressed up or down as you’d like, grilled romaine is as quick a side as you can fix … but watch it closely, it is ready in a flash!

Ingredients

  • 2 pounds shrimp, peeled and deveined
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • ¾ cup oil, divided
  • Skewers
  • 4 heads romaine lettuce, split lengthwise
3–4 of each:
  • Ears corn, shucked
  • Colorful peppers, cut in wedges
  • Tomatoes, chopped
  • Avocado, sliced
  • Limes, cut in wedges
  • 1 large red onion, diced
  • 1 small can sliced black olives, drained
  • 1 cup crumbled queso fresco
Dressing
  • ½ cup vinegar-based BBQ sauce
  • 2 tablespoons honey
  • Juice of ½ lime
  • 1 teaspoon taco seasoning
  • 2 teaspoons sour cream

Directions

  1. Whisk dressing ingredients together until blended and set aside.

  2. Toss shrimp with cumin, brown sugar and ¼ cup oil. Slide onto skewers. Grill over hot coals about 3–4 minutes on each side until done.

  3. Brush lettuce with ¼ cup oil. Grill 1–2 minutes on each side just to get a light char. Remove to serving platter.

  4. Brush corn and peppers with ¼ cup oil. Grill until corn is roasted and peppers are a bit charred. Remove and let cool. Cut corn from cob. Scatter toppings and shrimp about lettuce on platter.

  5. Serve with dressing.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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Comments (1)

  • Just made this for dinner, used the indoor broiler for the corn and a cast iron skillet for the shrimp and romaine. Perfect summertime salad entree, loved it. Easy to make, from start to finish we were eating in 30 minutes.

    Ryan Boudreaux | June 30, 2018 at 9:34 | reply

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