This salad is my favorite..........
Get some heads of Romaine lettuce and split them in half leaving the root attached to hold everything together while grilling.
After splitting the Romaine, brush with olive oil then kosher salt and cracked black pepper.
Line them up on a sheet tray. When you go to the grill it will go quick
Get the grill really hot and place the seasoned lettuce open face down and grill until it caramalizes and chars the outside.
Turn over and repeat, you basically want the outside grilled and wilted while the inside stays crisp.
Serve it whole with croutons and cherry tomatoes and grated parmesan and your favorite Caesar dressing.
As for the shrimp, get the biggest ones you can find and peel and devein. Wrap in bacon and thread on a skewer. Grill and baste with BBQ sauce until the bacon gets how you like it. Serve over white rice next to the salad.
Got no skrimps???? Use scallops or roll up a skinless flounder fillet and wrap in bacon and baste on the grill with BBQ sauce.............Yeah I said it............BBQ Fluke!
