Shrimp Caprese and Grilled Romaine Salad

Garlic basil shrimp topped on a grilled romaine wedge with grilled grape tomatoes, mozzarella and pesto Caesar dressing

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Prep Time: 12 hours
Cook Time: 5 to 10 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Garlic & Basil Marinated Shrimp:
2 ½ Tablespoons olive oil
¾ teaspoon finely chopped fresh garlic cloves
1/8 teaspoon finely chopped fresh basil leaves
3 Tablespoons finely diced yellow onion
1 pound (26-30 count) peeled & deveined raw shrimp

Pesto Caesar Dressing:
½ cup Caesar salad dressing
2 ¾ teaspoons basil pesto sauce

Grilled Romaine Wedge:
2 romaine lettuce hearts, cut each into 4 wedges lengthwise
2 teaspoons olive oil
¼ teaspoon ground black pepper

Shrimp Caprese and Grilled Romaine Salad:
20 whole red grape tomatoes
4 ounces fresh mozzarella cheese, cut into 1 inch by 1 inch pieces

Allergens:

Eggs, Fish, Milk, MSG, Shellfish, Soy, Tree Nuts

Nutritional Information

Directions:

To Prepare Garlic & Basil Marinated Shrimp: Combine oil, garlic, basil and onions. Mix until well blended. Add shrimp. Mix well to evenly coat. Cover and place overnight in refrigerator to marinate. Drain and discard excess marinade when ready to grill.
To Prepare Pesto Caesar Dressing: In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Cover and place in refrigerator until ready to use.
To Prepare Grilled Romaine Wedge: Brush romaine wedge with oil. Sprinkle with pepper. Heat grill to 350 degrees Fahrenheit or a grill pan over medium high.
Place wedges and cook until lightly charred turning to promote even marks. Remove from heat and allow to sit to cool slightly.
To Prepare Shrimp Caprese and Grilled Romaine Salad: Soak 10″ bamboo skewer for at least one hour in cold water before using. Thread each skewer in the following order: 1 grape tomato, 1 shrimp. Repeat 4 more times. Place shrimp and tomato skewer on a preheated 375-degree Fahrenheit char grill or hot grill pan for 3 minutes. Turn and grill for another 2 minutes until shrimp turns opaque and is cooked through. Remove shrimp and tomatoes from skewer. Place 2 Tablespoons pesto Caesar dressing on each service plate at 6 o’clock. Place 2 romaine wedges in a crisscross pattern on top of dressing. Place 5 shrimp, 5 tomatoes and 1 oz fresh mozzarella between 3 o’clock and 5 o’clock. Enjoy immediately!