The combination of the cooking shrimp and Bacon made my mouth water and gave me an idea. Why not grill the romaine lettuce, adding a new layer of color and flavor to the otherwise chilled salad?
The lettuce was slathered in Italian salad dressing and it grilled for about two minutes until it began smelling as sublime as the shrimp, taking on a darkened charred color in spots. The grilled Bacon was sprinkled on top of the wilted lettuce with some grape tomatoes cut in half and a few crumbles of Cabot cheddar cheese. A wide variety of flavors, textures, and temperatures prevailed. Tasting the grilled shrimp salad, I knew it was one I would make again – partially because it tasted good, but mostly because I had fun doing it.
Click here for this recipe: http://www.makeitmissoula.com/2013/01/on-the-grill-grilled-shrimp-salad/#sthash.qeBvfC8S.Rl5yXdol.dpuf
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