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Grilled Romaine Hearts with Chili-Lime Shrimp


  • 1 Foxy romaine heart, cut length-wise

  • 1/2 cup roasted corn

  • 1/3 cup small red onion, diced

  • 1 medium red beet, diced

  • 2 small golden beets, diced

  • 1 teaspoon diced jalapeno

  • 1 cup cherry tomatoes, quartered

  • 1/8 teaspoon salt

  • 1 tablespoon white wine vinegar

  • 8 medium shrimp

  • 3 teaspoons Cajun seasoning

  • 3.5 tablespoons olive oil, divided

  • 2 limes, juiced (4 tablespoons), divided

  • 2 wooden skewers


  1. In a medium container whisk together 3 tablespoons lime juice, Cajun seasoning and 1 tablespoon olive oil. Add shrimp, mix and set aside for 15 minutes.
  2. Roast the beets: preheat the oven to 375 degrees. Place the diced beets on a lined baking sheet and brush with about half tablespoon olive oil. Roast for 20-25 minutes or until beets pierce easily with a knife.

  3. While the beets are roasting combine corn, onion, tomatoes and jalapeno in a medium sized bowl.

  4. Prepare the vinegar dressing in a separate bowl. Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, vinegar and salt.

  5. Add four shrimp to each wooden skewer and set aside.

  6. On a heated grill or a cast iron grill pan, brush 1 teaspoon olive oil and place both halves of the romaine hearts on the heated grill. Turn after about 3 minutes or until grill marks appear and heat for another 3 minutes.

  7. Place romaine hearts on a large serving tray.

  8. Grill the shrimp on the same grill or cast iron grill pan. Coat again with 1 teaspoon oil. Add shrimp skewers and cook for about 2-3 minutes on each side. Remove and turn off heat.

  9. Once the diced beets are done roasting, add them to the corn mixture in step 3. Add the vinegar dressing assembled in step 4 and toss.

  10. Place the cooked shrimp skewers over the romaine hearts. Spoon 1/3 cup of the corn mixture over the shrimp. Enjoy!