Grilled Romaine Salad with Shrimp

Grilled Romaine Salad with Shrimp

I didn’t really appreciate greens until I started growing my own. Fresh greens are bright and crunchy, and hold up to the most unexpected elements. Including fire.

How those tender leaves survive a go through the grill, I don’t know, but they do. And they come out the other side lightly charred and sweet and totally salad worthy.

Hearts of romaine — which is the centermost portion of a head of romaine (above) — features crisp, flavorful leaves that look stunning on the plate in all their green ombre glory.


  • olive oil
  • 1/2 teaspoon Italian or pizza seasoning
  • salt and black pepper
  • 1/2 pound shrimp, deveined, peeled, heads and tails off
  • 1 ear of corn, husked and silk removed
  • 1 fennel bulb, sliced vertically through the stem into 3 or 4 thick slices
  • 1/2 avocado, pit removed
  • 1 lemon thickly sliced
  • 2 hearts of romaine, cleaned, sliced in half lengthwise through the stem end
  • 12 or so cherry tomatoes quartered
  • 1 tablespoon chopped fresh cilantro
Read the whole recipe on