Grilled Romaine Wedges with Shrimp Skewers

Grilled Romaine Wedges with Shrimp Skewers
Yields 8
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  1. ¾ pound medium fresh shrimp, peeled and deveined (tails left on)
  2. 4 sturdy sprigs rosemary (at least 9 inches in length), trimmed
  3. ½ cup prepared Italian dressing
  4. 2 heads romaine lettuce
  5. 3 tablespoons vegetable oil
  6. ½ teaspoon kosher salt
  7. ¼ teaspoon ground black pepper
  8. ½ cup Spiced Pecans or purchased spiced pecans
  9. 6 slices bacon, cooked and crumbled (see note)
  10. 1 recipe Buttermilk Herb Dressing
  11. 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.
  1. 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.
Taste of the South
Spiced Pecans
Yields 2
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  1. 1½ cups pecan halves
  2. 3 tablespoons olive oil
  3. 3 tablespoons firmly packed brown sugar
  4. 1 tablespoon chopped fresh rosemary
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon kosher salt
  7. ½ teaspoon ground black pepper
  8. ¼ teaspoon ground red pepper
  9. ¼ teaspoon ground white pepper
  1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil. Set aside.
  2. In a large bowl, combine pecans and olive oil. Add sugar, rosemary, paprika, salt, black pepper, red pepper, and white pepper, stirring to combine. Place on prepared baking sheet.
  3. Bake for 10 to 12 minutes. Remove from oven, and let cool completely. Store in an airtight container for up to 2 weeks.
Taste of the South
Buttermilk Herb Dressing
Yields 1
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  1. 1 cup whole buttermilk
  2. ¼ cup sour cream
  3. 1 tablespoon chopped fresh dill
  4. 1 tablespoon chopped fresh parsley
  5. 1 teaspoon chopped fresh rosemary
  6. 1 teaspoon chopped fresh garlic
  7. 1 teaspoon kosher salt
  8. ½ teaspoon ground black pepper
  1. In a medium bowl, whisk together buttermilk, sour cream, dill, parsley, rosemary, garlic, salt, and pepper. Refrigerate for at least 2 hours before serving. Store, covered, in refrigerator for up to 5 days.
Taste of the South


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