Romaine Pecan Salad With Shrimp Skewers Recipes

ROMAINE PECAN SALAD WITH SHRIMP SKEWERS

Steps:

• In a blender or food processor, combine first seven ingredients. Cover and blend until smooth and creamy. Reserve 1/4 cup dressing; set aside. Cover and refrigerate remaining dressing., On metal or soaked bamboo skewers, thread shrimp. Brush shrimp with one-half of reserved dressing. Sprinkle with pepper if desired. Arrange skewers on rack in broiler pan. Broil 3-4 in. from heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining reserved dressing halfway through cooking time. Serve warm or refrigerate shrimp until serving., In a salad bowl, combine lettuce, orange segments and pecans. Drizzle dressing over salad; toss gently to coat. Divide salad among serving plates. Arrange shrimp skewers over salad. Serve immediately.

GRILLED SHRIMP CAESAR SALAD SKEWERS

Steps:

• Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
• Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
• Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
• To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
• Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
• Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.

BREAD AND SHRIMP SKEWERS WITH ROMAINE SALAD

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.
• Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.

GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING

Steps:

• For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
• For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
• For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
• For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.

ROMAINE SALAD WITH PECAN AND BLUE CHEESE DRESSING

Steps:

• In sald bowl,combine oil,vinegar,salt and pepper.
• Whish until well blended.
• Add half the blue cheese,mash into dressing.
• Add 1/4 cup pecans.
• Add romaine. Toss well to coat.
• Top with remaining blue cheese and nuts.

SHRIMP ROMAINE SALAD

Steps:

• In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.

CREAMY SHRIMP SALAD ON ROMAINE

Steps:

• In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
• Add the dressing and stir until the shrimp-mixture is coated.
• Cover and chill in the refrigerator about 30 minutes to blend the flavors.
• To serve, divide the lettuce among four plates.
• Then top with shrimp mixture.

ROMAINE WITH SNAP PEAS, BULGUR, AND SHRIMP

Steps:

• Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.
• Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.
• Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.