Grilled Romaine and Shrimp Salad (Amy)

Ingredients

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat a gas or charcoal grill to medium high heat. Thread the shrimp on skewers and season with salt and pepper. Spray the grill with cooking spray. Lay both the head of lettuce and the shrimp skewers on the grill. Grill the shrimp for 2 minutes per side. Grill the lettuce until wilted and charred. When the lettuce is cool, chop and toss with the tomatoes and shrimp. Whisk together the olive oil and lemon juice and toss with the salad before serving.