Southwestern Inspired Grilled Romaine Salad
 
 
Ingredients
  • Romaine lettuce, sliced in half lengthwise (one half per person)
  • Shrimp (a few shrimps per person)
  • Corn on the cob
  • Queso Fresco
  • Grape Tomatoes
  • Black olives
  • Pepitas
  • Tortilla strips
  • Avocado Cilantro Lime Sauce
Instructions
  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. Grill the Shrimp: Toss shrimp with a little olive oil, salt & pepper (I also like to use a little chipotle pepper) and grill until just cooked, remove and set aside.
  3. Grill the Corn: Brush corn with a little olive oil, salt & pepper and grill until nicely charred on all sides. Set aside to cool, then slice kernels off the cob.
  4. Assemble Salad: Top grilled romaine with some of the avocado dressing, shrimp, corn, tomatoes, cheese, sliced olives, pepitas, and any other toppings you desire!
Plan on one half of a head of romaine lettuce per person. The rest of the toppings are really up to you and how much of each you like!
Recipe by I'm Bored, Let's Go... at http://www.imbored-letsgo.com/southwestern-inspired-grilled-romaine-salad/