Cooking Instructions
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Step 1
Place the
Shrimp (455 g)
in a bowl.
Step 2
Wash and cut half of the
Cherry Tomatoes (150 g)
put in a separate bowl.
Step 3
Wash the
Romaine Hearts (2)
and set aside to dry.
Step 4
Combine
Extra-Virgin Olive Oil (30 mL)
,
Balsamic Vinegar (15 mL)
,
Salt (6 g)
, and
Ground Black Pepper (to taste)
.
Step 5
Add 1 tbsp of the dressing to the shrimp.
Step 6
Add 1 tbsp of dressing to the tomatoes.
Step 7
Brush the remaining dressing on the romaine hearts.
Step 8
Place all the vegetables and shrimp on a hot grill pan and cook for a few minutes.
Step 9
Flip everything to cook evenly.
Step 10
Combine the
Garlic (1 clove)
,
Yellow Mustard (5 g)
,
White Wine Vinegar (10 mL)
,
Olive Oil (80 mL)
,
Fresh Basil Leaves (5 g)
,
Italian Seasoning (1 g)
, salt and pepper.
Step 11
Blend the ingredients until you have a smooth dressing.
Step 12
Place the grilled romaine hearts on a plate. Cover with shrimp and tomatoes.
Step 13
Drizzle with vinaigrette.
