Healthy Shrimp Salad with Grilled Lettuce
|Romaine lettuce hearts||2 , sliced in half lengthwise (Sold Prepackaged In The Produce Section)|
|Haas avocado||1 Large, sliced in half lengthwise and seed removed (Use Ripe One)|
|Shrimp||25 , tails and shells left on|
|Cherry tomatoes||12 , sliced in half lengthwise (Grape Tomatoes)|
|Feta cheese crumbles||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Orange zest||1 Teaspoon (From Peel Of 1 Fruit)|
|Orange juice||1⁄2 Tablespoon (Extracted From 1/2 Fruit)|
|White wine vinegar||1 1⁄2 Tablespoon|
|Dijon mustard||2 Teaspoon (Use A Heaping Teaspoon)|
|Smoked paprika||1⁄2 Teaspoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Water||4 Cup (64 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1⁄2 , sliced|
|Garlic cloves||2 , peeled and smashed|
|Ice water||20 Ounce (Use 1 Large Bowl)|
Preheat either a grill pan, or an outdoor grill.
Brush the cut sides of the romaine hearts and avocado with olive oil, and season with salt and pepper. Place the avocado halves, cut side down, on the grill and cook for 1 to 1.5-minutes. Give them a quarter turn and cook for an additional minute, or until grill marks are achieved. Remove and set aside.
Place the romaine hearts on the grill and cook for 30 to 45 seconds. Rotate a quarter turn and cook for another 30 to 45 seconds, or until they are uniformly charred. Remove and set aside.
To plate your salads, place two halves of the grilled romaine onto two separate plates. Top each salad with equal amounts of shrimp. Toss the sliced tomatoes in a tablespoon or so of the dressing, and place on top of the shrimp. Using a spoon, scoop out bite-sized pieces of the grilled avocado and arrange equal portions onto each plate. Drizzle each salad with the desired amount of dressing and top with crumbled feta cheese. Serve with slices of warm baguette.
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