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Seattle's Finest Seafood
Grilled Romaine Hearts, Tomatoes And Shrimp With A Basil Vinaigrette
  • Meal Type: Lunch, Dinner
  • Course: Appetizer
  • Serving: 6-8
  • Total Prep Time: 30m

Delicious Seafood Recipe

Grilled Romaine Hearts, Tomatoes And Shrimp With A Basil Vinaigrette


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Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com


For Vinaigrette

  • 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

For Salad

  • 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

Preparation Instructions

For Vinaigrette

  1. Add all ingredients to a blender or a food processor. Blend until smooth and creamy about 1 minute.

For Salad

  1. Toss Shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside.
  2. Toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt.
  3. Brush on remaining olive oil all over romaine hearts. Season with a generous pinch of sea salt.
  4. 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.
  5. Place grilled romaine heart on plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.

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