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:
2 heads romaine lettuce
1 lb raw gulf shrimp, heads removed, deveined and peeled (except for tail)
2 tbs olive oil (as needed)
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.