Cooking Instructions
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Step 1
Preheat an outdoor grill to high heat for about 10 minutes.
Step 2
In a blender or small food processor, mix the
Extra-Virgin Olive Oil (1/3 cup)
,
Balsamic Vinegar (1 Tbsp)
,
Garlic (1 clove)
,
Dijon Mustard (1 tsp)
,
Heavy Cream (1 tsp)
, and
Granulated Sugar (1 pinch)
and process until smooth. Season with the
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 3
Wrap each cleaned
Jumbo Shrimp (8)
with a slice of
Prosciutto (8 slices)
. Thread 2 wrapped shrimp on metal skewers or wooden skewers that have been soaked in water for about 10 minutes. Repeat with remaining shrimp.
Step 4
Drizzle the shrimp with
Extra-Virgin Olive Oil (1 Tbsp)
and season with
Freshly Ground Black Pepper (to taste)
.
Step 5
Drizzle the additional
Extra-Virgin Olive Oil (1 Tbsp)
on the cut side of each half of the
Romaine Hearts (2)
and season with additional salt and pepper.
Step 6
Grill the shrimp for 2 to 3 minutes on each side or just until opaque.
Step 7
Grill the romaine lettuce cut side down for about 3-4 minutes just on one side or until grill marks appear.
Step 8
Place the grilled lettuce on a platter cut side up. Sprinkle with
Shaved Parmesan Cheese (to taste)
and
Blue Cheese (to taste)
. Drizzle the balsamic dressing lightly over the top and season with kosher salt and freshly ground black pepper to taste.
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