Made With
Butter BreadIngredients
For Breadcrumbs
Martin’s Butter Bread
4 Cloves of Garlic, minced
3 Tablespoons Butter (or Olive Oil)
Salt and Pepper, to taste
For Romaine
1 Medium Lemon
1 Ounce Parmesan Cheese
2 Medium Romaine Lettuce Hearts
2 Tablespoons Vegetable Oil (for romaine and grill)
½ Teaspoon Black Pepper
3 Tablespoons Extra-Virgin Olive Oil
For Shrimp
20 Raw Shrimp, Size 16-20, peeled and deveined
¼ Cup Olive Oil
6 Cloves of Garlic, minced
1 Lemon for Zesting
Salt and Pepper, to taste
For Vinaigrette
1/3 Cup Olive Oil
3 Tablespoons Lemon Juice
3 Tablespoons Champagne Vinegar
2 Teaspoons Dijon Mustard
2 Teaspoons Honey
1 Teaspoon Garlic Powder
Salt and Pepper, to taste
Serves: 4
Directions
Step 1
In a bowl, add shrimp, minced garlic, lemon zest, salt, and pepper. Mix ingredients together until the shrimp is evenly coated. Add the olive oil into the bowl and mix again. Let shrimp marinade for at least 20 minutes before grilling.
Step 2
To make the breadcrumbs, toast Martin’s Butter Bread on the grill until it has a slight char. Pulse the toast slices in a food processor until they turn into breadcrumbs. You will want about 2 cups worth of breadcrumbs.
Step 3
To make garlic-butter breadcrumbs, add the butter and garlic to a pan over medium heat on the stove. Cook for about three minutes stirring frequently.
Step 4
To the pan, add in the breadcrumbs and stir until fully coated. Cook until the breadcrumbs become golden in color and season to taste with salt and pepper. Set breadcrumbs aside for later.
Step 5
For the vinaigrette, mix olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic powder, salt, and pepper in a bowl and stir until fully combined. Set dressing aside for later.
Step 6
For the romaine, slice both romaine hearts in half, lengthwise. Brush both sides with oil.
Step 7
Preheat the grill to around 350 degrees F and grease the grill grates with olive oil.
Step 8
Thread five marinated shrimp onto each metal skewer. Cook for 2-3 minutes per side, or until fully cooked.
Step 9
Next, place the cut sides of the romaine hearts onto the grill, without closing the cover of the grill. Let romaine cook for about three minutes, or until the leaves are slightly charred and starting to wilt. Flip the romaine and repeat on the other side. When done, remove from the grill.
Step 10
To plate, top romaine with grilled shrimp, a drizzle of vinaigrette dressing, parmesan cheese, and homemade garlic butter breadcrumbs.
Step 11
Serve with lemon wedges and enjoy!
Recipe inspired by: https://thekitchn.com and https://halfbakedharvest.com
