Yield: 8 servings

¾ pound medium fresh shrimp, peeled and deveined (tails left on)
4 sturdy sprigs rosemary (at least 9 inches in length), trimmed
½ cup prepared Italian dressing
2 heads romaine lettuce
3 tablespoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup Spiced Pecans or purchased spiced pecans
6 slices bacon, cooked and crumbled (see note)
1 recipe Buttermilk Herb Dressing
Garnish: fresh dill


1. Skewer shrimp onto rosemary sprigs, placing 5 shrimp on each sprig. Place skewers in a shallow dish, and pour Italian dressing over shrimp. Refrigerate for 1 hour.

2. Spray grill with nonstick, nonflammable cooking spray. Preheat grill to medium heat (350° to 400°).

3. Cut romaine in half lengthwise, being sure to keep leaves and core intact. Cut each half in half, making quarters. Brush romaine quarters with vegetable oil, and season with salt and pepper.

4. Grill shrimp skewers until pink and firm, approximately 3 minutes per side. Grill lettuce, cut side down, until just wilted, 2 to 3 minutes. Remove from grill. Serve grilled romaine wedges with shrimp skewers, Spiced Pecans, bacon, and Buttermilk Herb Dressing. Garnish with fresh dill, if desired.

Note: Bacon can be grilled by placing slices on a griddle. Place griddle over direct high heat (450° to 500°), and cook bacon for 12 to 15 minutes.