Description
A refreshing grilled shrimp summer salad featuring juicy shrimp, crisp romaine, and vibrant herbs, topped with a homemade green goddess dressing.
Ingredients
- 6 scallions (roots removed)
- 1 cup fresh parsley leaves
- 1 cup fresh basil leaves
- ½ cup mayo
- ½ cup Greek yogurt
- 5 fillets canned anchovies (about ½ ounce)
- ⅓ cup fresh lemon juice
- 1 clove garlic
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 4 heads romaine lettuce
- ¼ cup olive oil
- 3 ears corn (husks removed)
- 1 pound jumbo raw shrimp (peeled, deveined)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium avocado
Instructions
- Add all green goddess dressing ingredients into a food processor. Blend until smooth. Cover and refrigerate while preparing the salad.
- Preheat the grill to super high heat—550 degrees. Brush grates with olive oil.
- Cut 1 head of romaine in half lengthwise. Brush the grilled side with olive oil and place it onto the hot grill. Grill for around 2 minutes or until char marks form. Remove from heat and allow to cool. Cut the rest of the romaine into pieces and place them in a large bowl.
- Brush corn with olive oil and sprinkle with salt and pepper. Grill the corn for about 8 minutes until tender.
- Meanwhile, season the shrimp in a medium bowl with 1½ teaspoons salt, ½ teaspoon black pepper, and 2 tablespoons olive oil. Toss to combine.
- Once ready, place the shrimp onto hot grill grates. Grill for 2 minutes, flip, and continue grilling for an additional minute. Remove shrimp and allow to cool.
- Cut the corn off the cob and toss it into the bowl of salad greens. Divide the salad among 4 large plates. Top each plate with grilled shrimp.
- Cut the grilled romaine halves into further pieces, dividing them among the plates. Slice the avocado and add it to each plate.
- Drizzle generously with the green goddess dressing before serving.
Notes
Ensure the grill is hot for best results when cooking shrimp. Leftovers can be stored in an airtight container, but are best enjoyed fresh.
