Grilled Romaine Southwest Shrimp Salad with Avocado Sauce

Grilled Romaine Salad with Avocado Sauce

Grilled lettuce… have you tried it yet?   You’ll love the smokey, grilled flavor this salad has to offer.

Yields: 4 servings
  • 2 Heads Romaine lettuce, sliced in half lengthwise (one half per person)
  • 24 oz medium sized shrimp, with tail and shell off and thawed
  • 1 bag frozen roasted corn, thawed
  • 1/2 cup feta cheese
  • 1 cup grape tomatoes
  • 1 can sliced black olives
  • 1/2 cup pepitas or slivered almonds
  • Tortilla strips (optional)

Avocado Cilantro Lime Sauce

  • 1 avocado, pitted and peeled
  • 2 limes, juiced or 1/4 cup lime juice
  • zest from one of the limes
  • ¼ C. orange juice
  • ¼ C. olive oil
  • 1 Tbls. apple cider vinegar
  • 1 Tbls. honey (could also use agave nectar)
  • 2 tsp. minced garlic
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. cumin
  • 5 shakes of green Tobasco sauce (more or less to your taste preference. You could also use some fresh jalapeño instead)
  • ¼ – ½ C. cilantro (I usually just grab a large handful and don’t really measure)
 Directions for Avocado Cilantro Lime Sauce
  1. Combine all ingredients in a blender or food processor and blend until smooth and creamy. Store in refrigerator. If you’d like a thinner sauce, just add a bit of water while blending.
Directions for Grilled Romaine Southwest Salad
  1. Grill the Lettuce: Slice romaine lettuce in half lengthwise. Be sure to keep the “stem” so the leaves will all stay in place. Brush with olive oil, sprinkle with a little salt & pepper and place on grill to char (both sides).
  2. Saute the shrimp or grill: Toss shrimp with a little olive oil, salt & pepper (I also like to use a little chipotle pepper) and grill or saute until just cooked, remove and set aside.
  3. Assemble Salad: Top grilled romaine with shrimp, corn, tomatoes, cheese, sliced olives, pepitas, and Avocado Cilantro Lime Sauce!