Seasoned Grilled Shrimp

3/4 – 1 lb. peeled and deveined shrimp

1 teaspoon organic raw honey

2 (I like 3) pinches of red chile flakes

1 teaspoon Italian seasoning

1 tablespoon chopped garlic (garlic powder also works)

1 teaspoon paprika

juice from 1 lemon

2 pinches of salt & pepper

extra-virgin olive oil (to be mixed with shrimp before grilling)

Grilled Romaine Boats 

2 large hearts Romaine lettuce

extra-virgin olive oil

sea salt to taste

croutons, for garnish (optional)

If you must….store-bought Caesar salad dressing (or balsamic vinaigrette) [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][I recommend: Caesar Dressing w/ Avocado Oil by Primal Kitchen or Brianna’s Asiago Caesar]

Instructions and Preparation

| For the Seasoned Grilled Shrimp |

Gently rinse shrimp clean with water and then pat dry with a paper towel.

In a large bowl, add all of the ingredients except for the extra-virgin olive oil which you will drizzle on shrimp shortly before grilling. Mix, cover the bowl, and marinate the shrimp for up to two hours in the refrigerator.

Pre-heat your grill or pan. After marinating shrimp for a few hours, remove from fridge and bring to room temperature. In the same bowl that you marinated the shrimp in, simply drizzle no more than 1/2 teaspoon of your extra-virgin olive oil on top and then lightly toss, mixing in with the marinade and the shrimp.

Grill the marinated shrimp on high heat for 3 minutes on each side.

| For the Grilled Romaine Lettuce Boats |

Take two large (or four small) hearts of Romaine and slice lengthwise.

Take a few leaves out of the inside towards the bottom of the stalk creating a boat and semi-hollowed out area where you will stuff all your delicious grilled shrimp, using the handheld salad as a “boat”. Lightly drizzle with extra-virgin olive oil (I cannot stress enough that you do not want to over saturate your lettuce with evoo) and then use a silicon brush to make sure the evoo is spread evenly and finally, sprinkle with sea salt.

Place the Romaine hearts on the grill, cut side down, on the outside of the grill (not directly on a flame) and cook for two to three minutes to get a char on the edges and to bring out the earthy flavors of the lettuce. Remove from grill.

Add a light squeeze of lemon into the boat and then fill with your seasoned grilled shrimp, a drizzle of your choice dressing, plus croutons for texture (optional).

You will love this healthy meal. Make it for dinner, and even lunch too. This alternative to a salad or wrap is fun and delicious!