- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 hearts of romaine lettuce, cut in half lengthwise
- 1/2 cup croutons
- Preheat grill to medium-high heat.
- In a medium bowl, combine the shrimp, olive oil, lemon juice, garlic, salt and pepper. Toss to combine.
- Place the romaine halves on the grill and cook for 1-2 minutes per side until lightly charred.
- Remove from the grill and place on a plate. Top with the shrimp and croutons.
- Drizzle with additional olive oil and lemon juice if desired.
grill
salad
shrimp
caesar salad