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Ingredients

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Directions

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  • Thread shrimp onto 4 10- to 12-inch skewers (if using wooden skewers, soak in water for 30 minutes before adding shrimp). Brush shrimp with 1 tablespoon of the oil. Brush cut sides of the romaine with 1 tablespoon of the oil.

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  • Grill the shrimp and romaine on the rack of a grill over medium heat for 2 to 3 minutes per side or until shrimp turn opaque and romaine has grill marks. Remove shrimp and romaine from grill. Sprinkle each cut side of romaine with 1 teaspoon Parmesan cheese. Set romaine and shrimp aside.

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  • Brush both sides of bread slices with remaining 1 tablespoon oil. Add to grill rack and grill for 1 to 2 minutes per side or until toasted.

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  • To serve, arrange lettuce, shrimp, bread and tomatoes on each of 4 plates. Drizzle each with dressing before serving.

Nutrition Facts

273 calories; 15 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 4 mg cholesterol; 404 mg sodium. 202 mg potassium; 22 g carbohydrates; 2 g fiber; 3 g sugar; 15 g protein; 0 g trans fatty acid; 2187 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

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