Prepare outdoor grill for direct grilling over medium-high heat.
In medium bowl, toss shrimp, oil and 1 teaspoon fresh ground pepper. Spray both sides of bread, and cut sides of romaine and lemons with cooking spray.
Place bread and lemons, cut side down, on hot grill rack; cover and cook bread 4 minutes and lemons 8 minutes or until grill marks appear, turning bread once. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.
Cut bread into 1-inch pieces. Serve romaine topped with shrimp, dressing, cheese, bread and ¼ teaspoon fresh ground pepper along with lemons.
Dietitian Tip: Grilling vegetables brings out a whole new side of fl avor. Experiment with grilling your favorites and add them to the salad for additional color and nutrients!
Make it Gluten Free: Dependent on using a Gluten Free bread and caesar dressing.
Ingredients
Directions
Prepare outdoor grill for direct grilling over medium-high heat.
In medium bowl, toss shrimp, oil and 1 teaspoon fresh ground pepper. Spray both sides of bread, and cut sides of romaine and lemons with cooking spray.
Place bread and lemons, cut side down, on hot grill rack; cover and cook bread 4 minutes and lemons 8 minutes or until grill marks appear, turning bread once. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.
Cut bread into 1-inch pieces. Serve romaine topped with shrimp, dressing, cheese, bread and ¼ teaspoon fresh ground pepper along with lemons.