Friday, May 25, 2007

Grilled Hearts of Romaine Salad with Creamy Garlic Dressing and Grilled Gulf Shrimp

I know, I know, everyone knows how obsessed I am with the beach. But please allow me one little memory and I will share one great recipe.

The Montage resort in Laguna Beach, Calif. has a price of admission I am not sure I'll ever be able to pay, but the mere mortal can valet park, or walk in and enjoy lunch on the patio, overlooking a cliff that frames crashing Pacific waves and a serene pool, all for a somewhat affordable price. There, you can eat a salad like this for a mere $23 (at press time), and drink white wine by the glass at a starting price of $12 a stem (from what I recall).

With this view, it's worth it.

While I can't be in Laguna Beach this weekend dining at the Montage, part of me always longs to dine al fresco, overlooking the waves; and so eating this Montage-inspired salad brings me back. For pennies on the dollar.

And Kristin M...this is a lower carb one for you! Enjoy!

Grilled Hearts of Romaine Salad with Creamy Garlic Dressing and Grilled Gulf Shrimp:
(serves 4)

2 heads romaine lettuce
1 lb raw gulf shrimp, heads removed, deveined and peeled (except for tail)
2 tbs olive oil (as needed)
1 lime
Salt and pepper
1/2 c light sour cream
Whole milk (as needed for consistency)
1-2 tsp Worcestershire sauce
1 clove garlic, mashed into a paste with salt
1 tbs chopped fresh parsley

Preheat a grill or grill pan. Toss shrimp with olive oil, juice of one lime, salt and pepper.

Meanwhile, mix sour cream, milk, Worcestershire sauce, parsley, salt and pepper in a bowl for dressing. Adjust for seasoning and consistency. For lettuce, wash and drain romaine heads, then cut off bottom edge of core. Cut each head into quarters and rub with olive oil and dust with salt and pepper.

Grill lettuce quarters and shrimp. For lettuce, you are just looking for a quick char and slight wilt. For shrimp, just until pink and done through. Don't overcook or shrimp can get rubbery. Plate lettuce quarters, top with dressing and shrimp and serve.


Anonymous said...

This looks so good.
I love the beach to, but am about as far away from it as one can get. I dream of the view and the dinners too.

Peabody said...

Beautiful salad. I laugh at the price tag.
I ate at the Space Needle once and ordered the cobb salad because it was $24 and I had to know what a $24 cobb salad tasted like...tastes like a $12 one.

annie said...

whenever i see the words "garlic dressing" i salivate. thanks for the recipe; it looks delicious.

- anne, intern
& garlic lover

Kirsten said...

Hi Kristen! I know, you are almost as far away from the ocean as you can get! But no matter how far, it's nice to dream. :)

Thanks Peabody! I know re: the price, it's crazy! And yeah, it tasted just like a $14 salad.

Thanks for stopping in Annie!