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Grilled Romaine and Shrimp With Lemon Olive Oil Salad Recipe

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BBQ Romaine Salad

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-1/4 cup Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1/2  tsp. kosher salt 
-1  lb. fresh or frozen large shrimp, peeled and deveined
-2  hearts of romaine lettuce, halved lengthwise
-1/4  cup finely shredded Parmesan cheese 
- Salt and freshly ground black pepper to taste
1. In small bowl whisk together the 1/4 cup lemon infused olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp.
2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)
3. Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Sprinkle with additional kosher salt and freshly ground black pepper.