Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
1lbpound raw 16-20 count peeled and deveined shrimp, thawed if necessary
1tbspolive oil
2slices 100% whole wheat bread
4romaine hearts, halved lengthwise
2lemons, halved crosswise
½cupcup yogurt-based caesar dressing
⅓cupcup shaved parmesan cheese
1
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.
2
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.
3
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
1lbpound raw 16-20 count peeled and deveined shrimp, thawed if necessary
1tbspolive oil
2slices 100% whole wheat bread
4romaine hearts, halved lengthwise
2lemons, halved crosswise
½cupcup yogurt-based caesar dressing
⅓cupcup shaved parmesan cheese
Directions
1
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.
2
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.
3
Cut bread into 1-inch pieces. Serve romaine topped with shrimp, dressing, cheese, bread and ¼ teaspoon fresh ground pepper along with lemons.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
