The Recipes

Grilled Romaine Salad

You have some options here, oneifbyfoodies.  You can certainly substitute any other protein for the shrimp, or just go without.  Don't have pine nuts?  Swap out walnuts, almond slivers, or hazelnuts.  Feeling lazy?  Don't grill the romaine... but I highly recommend it, especially if you're going to be eating a ton of raw romaine-based salads during the week to use up your produce.

Grilled Romaine Salad

Serves: 1     Time: 20 minutes      Difficulty: SO easy!


- 1/2 jalapeno

- 1 big handful of cilantro

- 1 T. agave or honey

- 1 lemon, juiced

- 2 T. olive oil, plus extra for grilling

- 5 shrimp

- 1 T. blackening seasoning

- 1 T. pine nuts

- salt

- pepper


Combine the first four ingredients in a small blender or processor.  Puree until smooth, then drizzle in the olive oil.  You can add a little bit of water to loosen up the dressing as well.  Season with salt and pepper to taste.  Note: This will make enough dressing for a few salads.  Do it.  You'll thank me later.

Drizzle the shrimp with a tiny bit of olive oil and season them with the blackening seasoning.

Cut the romaine heart in half lengthwise and drizzle it with olive oil.  Season it with salt and pepper.

Put the pine nuts in a dry pan and let them toast just until they become fragrant - approximately 3-4 minutes.

Heat a grill pan.  Add the romaine and shrimp.

Both will cook for approximately 3-4 minutes with the shrimp being turned once the tails turn pink and start to curl.

Plate the romaine.  Drizzle it with the reserved dressing.  Lay the shrimp on top of the lettuce.  Finish with the pine nuts.