10 oz Shrimp (uncooked, shells on)
4 Barbecue Skewers
2 tbsp Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste)
1 head Romaine Hearts (thinly sliced)
½ cup Feta Cheese (crumbled)
1 tbsp Red Wine Vinegar
2 tbsp Fresh Dill (chopped)
1 tbsp Parsley (chopped)
2 stalks Green Onion (thinly sliced)
1 Avocado (sliced)
1
Directions
-
Preheat the grill to medium-high heat. Lightly grease the grate.
-
Thread the shrimp onto skewers. Brush with half of the oil, and season with salt and pepper.
-
Grill the skewers for two to three minutes per side until the shrimp are pink and cooked through.
-
Meanwhile, combine the romaine, feta, vinegar, remaining oil, dill, parsley, and green onions in a large bowl. Toss well. Season with salt and pepper.
-
Top the salad with avocado slices. Divide the grilled shrimp skewers evenly between plates, and enjoy!
Ingredients
10 oz Shrimp (uncooked, shells on)
4 Barbecue Skewers
2 tbsp Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste)
1 head Romaine Hearts (thinly sliced)
½ cup Feta Cheese (crumbled)
1 tbsp Red Wine Vinegar
2 tbsp Fresh Dill (chopped)
1 tbsp Parsley (chopped)
2 stalks Green Onion (thinly sliced)
1 Avocado (sliced)