This Grilled Caesar Salad is filled with shrimp and drizzled with a delicious balsamic glaze that's ready in just minutes.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dinner, Lunch, Main Course, Main Dish
Keyword: casear salad, grilled, shrimp
2romaine heartsas whole as possible
Avocado oilfor brushing
½cupcrumbled goat cheese
Basil leavesfor garnish
Salt + pepper to taste
Preheat grill pan over medium-high heat.
Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with avocado oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
Squeeze grilled lemon wedges over shrimp.
For the grilled romaine
Preheat a grill or grill pan to medium heat.
Lightly brush the cut sides of the romaine with the avocado oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
Top the romaine with the grilled shrimp. Sprinkle with the goat cheese crumbles and torn basil.