How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

Grilled Shrimp and Romaine

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

3.5 by 8 people
Rate me!
  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 7 mins to 12 mins

Grilled Shrimp and Romaine



  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.

From the Test Kitchen

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 (Grilled Shrimp and Romaine)

    Per serving:
  • 267 kcal cal.,
  • 20 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 133 mg chol.,
  • 514 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...