Grilled Romaine Salad with Prosciutto Wrapped Shrimp
1/3cupextra virgin olive oilplus 2 tablespoons
1teaspoonminced garlicabout 1 small garlic clove
kosher salt and freshly ground black pepper
6large raw shrimpU-15, shells removed
2hearts of romaine lettucesplit in half lengthwise
1DeLallo Fresh SaladSavors® salad topping
Preheat an outdoor grill to high heat for about 10 minutes.
In a blender or food processor mix 1/3 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 the SaladSavors® salad toppings—goat cheese, dried cranberries and walnuts. Drizzle the balsamic dressing and season with kosher salt and freshly ground black pepper to taste.