Grilled Romaine & Shrimp Salad with Garlic Buttermilk Sauce served on a white plate set against a dark wood table
Grilled Romaine & Shrimp Salad with Garlic Buttermilk Sauce

This is a simple recipe that takes mere minutes to cook, but you must make sure all of your ingredients are prepped and ready to go. I walk you through the steps in the instructions, which will make sense once you read through them. I adore this dish, with its fire-licked leaves and punchy dressing. It’s a new way to salad.

Grilled Romaine & Shrimp Salad with Garlic Buttermilk Sauce

Grilled Romaine & Shrimp Salad with Garlic Buttermilk Sauce served on a white plate set against a dark wood table
Prep Time 10 minutes
Cook Time 10 minutes
This is a simple recipe that takes mere minutes to cook, but you must make sure all of your ingredients are prepped and ready to go. I walk you through the steps in the instructions, which will make sense once you read through them. I adore this dish, with its fire-licked leaves and punchy dressing. It’s a new way to salad.
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Course Salad
Servings 4

Ingredients
 

  • 3 romaine hearts
  • 4-5 tablespoons extra virgin olive oil for brushing the romaine, plus a bit more for grilling the shrimp
  • ½ cup crumbled queso fresco, or substitute feta if you cannot find queso fresco
  • ¼ cup buttermilk
  • 1 garlic clove, finely grated
  • 1 tablespoon lemon juice
  • ½ teaspoon dijon mustard
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper
  • 12 ounces large shrimp, peeled and deveined
  • 8 ounces multi colored cherry tomatoes, halved
  • 3 radishes, thinly sliced
  • ½ teaspoon dried oregano
  • 1 ½ tablespoon capers
  • 1 lime

Instructions
 

  • Prepare your grill, heating it to medium. Halve each of the heads of romaine lengthwise and place them on a sheet pan cut side up. Brush with olive oil, it will take 3 or 4 tablespoons, and sprinkle with a pinch of salt and freshly cracked black pepper.
  • Grate the garlic using a fine rasp grater and place in a bowl. Add the lemon, salt, dijon ½ teaspoon of kosher salt and the buttermilk. Finely crumble ¼ cup of the queso fresco and add that to the buttermilk dressing, saving the remainder for garnish. Add plenty of freshly cracked black pepper to the bowl and mix, setting aside.
  • In a separate bowl, toss the halved tomatoes and sliced radishes with the oregano, capers and 1 tablespoon of olive oil. Season with ¼ teaspoon of salt.
  • In a third bowl, toss the shrimp with enough olive oil to coat, and ½ teaspoon of salt.
  • Take the romaine, shrimp, and lime halves out to the grill with you. Place the romaine cut side down on the grill, and if you have room, the shrimp and limes as well, cut side down. Cook the romaine until slightly charred, which could take a few minutes depending on the heat of your grill, then flip it over and cook for 1 more minute on the back side. You don’t want to cook it all the way through so it’s soft. It should still be crisp on the inside. Remove to a serving platter, facing them cut side up.
  • Turn the shrimp once or twice, removing them from the grill as soon as they are cooked through. Cook the lime cut side down until it takes on a little color and is softened.
  • Place the romaine on a serving platter. Drizzle almost all of the buttermilk dressing over the romaine, then top with the tomato mixture and the cooked shrimp. Scatter the crumbled cheese over everything, then top with the remaining buttermilk dressing. Squeeze one lime half over the top, serving the other half with the salad for whomever likes more acidity.
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