Grilled Romaine Hearts, Tomatoes And Shrimp With A Basil Vinaigrette
Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com
Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 6 (Adjust as needed for more or less)
2 cloves Garlic
1/2 teaspoon Dijon Mustard, ( You can add up to 1 teaspoon for a little spiciness)
1/3 cup White Wine Vinegar
3 tablespoons Water
1 teaspoon Italian Seasoning, Dried
1/2 teaspoon Sea Salt And Pepper, Or To Taste
2/3 cup Extra Virgin Olive Oil
1/2 cup Fresh Basil
3 whole Romaine Hearts, Cut In Half ( I had found petite ones at the store I used.)
2 pounds Shrimp, Peeled, Deveined And Tails Removed
1 1/2 pounds Small Tomatoes
4 tablespoons Extra Virgin Olive Oil
2 teaspoons Salt
1 teaspoon Pepper
Add all ingredients to a blender or a food processor. Blend until smooth and creamy about 1 minute.
Toss Shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside.
Toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt.
Brush on remaining olive oil all over romaine hearts. Season with a generous pinch of sea salt.
Over a hot grill add shrimp, in a separate section on the grill add the romaine hearts cut side down and the tomatoes. Rotate shrimp until pink and remove from heat about 5-6 minutes. Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
Place grilled romaine heart on plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.