Grilled romaine salad

Guest is Mark Allison


Grilled Romaine with Spicy Pineapple Shrimp

Serves 4



3 tablespoons freshly chopped cilantro

1/3 cup small red onion, finely chopped

1/2 medium serrano or jalapeno chili, finely chopped

1 garlic clove, crushed and finely chopped

1 tablespoon fresh lime juice

2 tablespoons Extra-virgin olive oil

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup pineapple, cut into small dice


1 pound peeled raw shrimp

1 bag Caesar salad kit (from Food lion), cut each romaine lettuce in half lengthways, wash and dry


Pre-heat grill.

1.            Place all the marinade ingredients into a large re-sealable plastic bag. Add the shrimp, seal the   bag and shake to coat everything well, leave to marinate for 20 minutes.

2.            Remove the shrimp from the marinade (discard any leftover marinade). Spray very lightly the   grill bars with oil.

3.            Add the shrimp, cook for 1 to 2 minutes, then turn over and at the same time place the romaine                 lettuce on the grill, allow to cook for a further 1 to 2 minutes or until the shrimp is cooked all the               way through and the romaine is charred to your liking.

4.            Place the charred romaine onto a large serving dish; pour over half of the signature Caesar          dressing, spoon over the hot shrimp, pour over the remaining dressing, sprinkle over the black    pepper, shredded Parmesan cheese and croutons, serve immediately.


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