This is a super quick meal, great for lunch or dinner. You can substitute chicken or salmon for the shrimp too.
I use a grill pan so the tomatoes and shrimp dont stick, you can find them at Fred Meyer or any well stocked kitchen store.
Make Ahead: Make dressing up to 3 days ahead.
- 2 medium garlic cloves, peeled
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mayonaise
- 1/4 cup olive oil
- 1 teaspoon anchovy paste
- 4 teaspoons lemon
- 4 teaspoons water
- Hefty pinch of salt and pepper
- 1 cup seasoned croutons
- 1 pint cherry tomatoes
- 24 shrimp, peeled and divined
- 4 heads of romaine hearts, cut in half down the center
- 1 large lemon, cut into wedges
- Parmesan cheese topping
- Add garlic, cheese, mayo, oil, anchovy paste, lemon, water, salt and pepper to the bowl of a food processor fitted with a steel blade. Pulse about 20 times or until just well incorporated. Keep in the fridge until ready to use.
- Put croutons into a plastic bag and whack them with a mallet or wooden spoon to make “crumbtons”.
- Pre-heat your grill to about 350 degrees.
- Place tomatoes on one side of a grill pan and cook on the grill for 5 minutes.
- Meanwhile, season both sides of the shrimp with salt and pepper.
- Turn the tomatoes over to cook evenly and add the shrimp in a single layer to the grill pan and cook for 2 minutes.
- Flip the shrimp, add the romaine to the grill cut side down and finish cooking everything for about 3-5 minutes.
- Remove everything from the grill. Lay romaine grilled side up on a platter, drizzle with dressing, top with shrimp and tomatoes and sprinkle to with crumbtons, serve with lemon wedges and grated parmesan.
* When the shrimp turns opaque its done and should be taken off the grill, this may happen sooner with smaller shrimp