Halves of romaine lettuce get a smoky flavor when grilled. Served with quick-cooking seafood kabobs for an easy dinner.

Prep Time: 15 mins
Total Time: 22 mins
Servings: Makes: 4 servings

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1/4 cup olive oil 1/2 tsp. kosher salt or 1/4 tsp. salt 1 lb. fresh or frozen large shrimp, peeled and deveined 2 hearts of romaine lettuce, halved lengthwise1/4 cup finely shredded Parmesan cheese 2 lemons Olive oil Kosher salt or salt and freshly ground black pepper
Directions
1 In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp*. Brush oil mixture over cut sides of lettuce and the shrimp.
2 For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)
3 Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
4 * if desired, rather than putting the shrimp on skewers, you can cook them on the grill in a grill wok. Preheat the grill wok on the grill for 5 minutes. Add shrimp to the grill wok and cook and stir for 5 to 8 minutes or until shrimp are opaque.

Nutrition Facts
Calories 267, Total Fat 20 g, Saturated Fat 3 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 2 g, Cholesterol 133 mg, Sodium 514 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 0 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 12%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet