Grilled Romaine with Prosciutto-Wrapped Shrimp: A Gourmet Summer Salad Experience

Have you ever experienced the unique pleasure of a grilled Caesar salad? That delightful smoky char on crisp romaine lettuce, transformed by the heat of the grill, is an unexpected culinary revelation. Now, imagine taking that concept and elevating it even further. This Grilled Romaine with Prosciutto-Wrapped Shrimp recipe offers a similar, yet distinctly more sophisticated, experience. The foundation is perfectly grilled romaine, its edges kissed by fire, then generously drizzled with a vibrant, tangy balsamic vinaigrette. It’s a symphony of textures and flavors that redefine what a salad can be.

What truly sets this dish apart, making it an absolute showstopper, is the star of the plate: succulent shrimp, meticulously wrapped in thin, savory slices of prosciutto and grilled to perfection. The salty, crispy prosciutto encasing the tender, juicy shrimp creates an irresistible contrast that will tantalize your taste buds. This is more than just a salad; it’s a gourmet meal perfect for a light summer dinner, an elegant appetizer, or a vibrant addition to any barbecue spread. Prepare to impress your guests and yourself with this surprisingly simple, yet incredibly flavorful, grilled masterpiece.

Mastering the Balsamic Vinaigrette: The Heart of the Salad

Let’s talk about the vinaigrette – it’s far more than just a dressing; it’s the bright, zesty counterpoint to the smoky grilled elements. For the best flavor, it’s always wise to prepare your dressing first, allowing the ingredients some precious time to “hang out” and truly meld. This particular balsamic vinaigrette is remarkably easy to whip up, yet it boasts a complex, rich flavor that will impress. It strikes a beautiful balance between sweet, tangy, and savory, perfectly complementing both the crisp romaine and the rich prosciutto.

One of the key ingredients is garlic, which adds a wonderful pungent kick. However, we understand that not everyone appreciates a strong, overwhelming garlic presence. If you prefer a milder flavor, you have a couple of easy adjustments: reduce the amount by using just half a clove, or instead of grating the garlic, simply mince it finely. Mincing releases less of the pungent oils, resulting in a more subtle garlic note. This flexibility ensures your dressing is perfectly tailored to your palate.

Given that this recipe yields a moderate amount of dressing, there’s no need to haul out your bulky, full-sized food processor. A mini food processor, or even a good whisk and a bowl, will do the trick perfectly. In fact, for dressings, a smaller appliance often works better for emulsification. Remember, while this balsamic vinaigrette is exceptional, the beauty of this salad lies in its adaptability. Feel free to experiment! This dish would be equally delicious with your favorite store-bought Caesar dressing, a lemon-herb vinaigrette, or any other dressing you absolutely love. As we often say in the kitchen: “make it your own.” Culinary exploration is half the fun!

Preparing the Star: Prosciutto-Wrapped Shrimp

Now, let’s turn our attention to the delectable prosciutto-wrapped shrimp, which truly makes this grilled romaine salad an unforgettable dish. Proper preparation of the shrimp is key to ensuring they grill perfectly and taste exquisite. Here are the essential steps:

• Cleaning and Deveining the Shrimp: When preparing the shrimp, begin by gently cutting along the back of each shrimp. This simple incision allows you to effortlessly remove the shell, which will slip off easily, and more importantly, to extract that “yucky vein” that typically runs the length of the shrimp. This dark digestive tract is not harmful, but removing it provides a cleaner taste and a more appealing presentation. Take your time with this step, as well-cleaned shrimp are a foundation for a superior meal.
• Keeping the Tails Attached: A common trick for grilling shrimp is to leave the tail attached. This isn’t just for aesthetics; it serves a practical purpose. The tail acts as a natural handle, making it much easier to flip the shrimp on the grill without them falling apart. More importantly, it helps the shrimp maintain their shape, preventing them from curling up too tightly into a small, compact ball during the grilling process. This ensures they cook more evenly and present beautifully on your salad.
• Choosing the Right Shrimp: For this recipe, jumbo raw shrimp are ideal. Their larger size allows for easier wrapping with prosciutto and a more satisfying bite once cooked. Always opt for fresh, high-quality shrimp when possible, as their natural sweetness and firm texture will significantly enhance the dish.

Once your shrimp are perfectly prepped, you’re ready to embrace the magic of the prosciutto wrap, adding a layer of salty, crispy goodness that transforms ordinary shrimp into something truly extraordinary.

The Art of Wrapping and Skewering

The prosciutto is a game-changer for these shrimp, adding an incredible layer of salty, crispy flavor and a beautiful visual appeal. But you don’t need to overdo it; a little goes a long way. For this recipe, we recommend using four thin slices of prosciutto, each cut lengthwise to yield eight narrow strips. This amount is perfect for wrapping jumbo shrimp, ensuring each bite gets that wonderful cured pork flavor without overpowering the delicate shrimp.

Once your shrimp are wrapped, it’s time to skewer them for grilling. This step is crucial for even cooking and easy handling:

• Strategic Piercing: When placing the shrimp onto the skewers, be mindful of how you pierce them. Aim to run the skewer through most of the length of the shrimp, ideally twice if possible. This technique prevents the shrimp from curling up into a tight ‘C’ shape as they cook, ensuring they lie relatively flat on the grill. Lying flat promotes more even cooking and makes flipping them much easier.
• Preventing Curling: The combination of keeping the tails on and skewering them lengthwise helps significantly in preventing excessive curling. This means each shrimp will cook consistently, reaching that perfect opaque tenderness without overcooking in some spots and undercooking in others.
• Optimal Skewer Loading: Depending on the length of your skewers, we find that a maximum of two jumbo shrimp per skewer works best. This leaves enough empty skewer at one end to serve as a convenient handle, keeping your hands away from the direct heat of the grill. If using wooden skewers, remember to soak them in water for at least 10-15 minutes before threading your shrimp. This prevents them from burning on the grill and helps maintain the integrity of your skewers throughout the cooking process.

This careful preparation ensures that your prosciutto-wrapped shrimp will not only look fantastic but will also cook to perfection, ready to be paired with your smoky grilled romaine.

Seasoning with Precision: No Extra Salt Required

When it comes to seasoning your grilled romaine and shrimp skewers before they hit the grill, a crucial tip is to exercise caution, particularly with salt for the shrimp. The key element here is the prosciutto itself. Prosciutto is a wonderfully flavorful, salt-cured Italian ham. Its inherent saltiness is quite pronounced, and it will naturally season the shrimp as it cooks. Therefore, do not add any additional salt to the shrimp when preparing them. Over-salting can easily ruin the delicate balance of flavors in this dish, masking the sweetness of the shrimp and the rich notes of the prosciutto.

For the romaine lettuce, a light sprinkle of kosher salt and freshly ground black pepper is usually sufficient to enhance its natural crispness and bring out the smoky char from the grill. A drizzle of olive oil before grilling will also help the seasonings adhere and prevent the lettuce from sticking. Always taste your vinaigrette and components before combining them, and adjust seasonings as needed. This mindful approach to seasoning ensures that every element of your Grilled Romaine with Prosciutto-Wrapped Shrimp shines through, creating a harmonious and perfectly balanced bite.

Grilling to Perfection: Romaine and Shrimp

The grill is where the magic happens, transforming simple ingredients into a dish bursting with smoky flavor. Achieving the perfect grill on both the romaine and the shrimp requires a keen eye and precise timing. Here are a few tips to ensure success:

• Grilling the Romaine with Caution: Romaine lettuce grills incredibly fast. Once those coveted grill marks begin to appear, it can go from perfectly charred to overly burnt in a matter of seconds. Keep a close watch and be ready to remove it from the heat. The ideal outcome is romaine with lightly charred edges that still retain much of its inner crispiness. This contrast in texture – the soft, smoky char on the outside and the refreshing crunch within – is truly what makes grilled romaine so amazing and unique. It adds a depth of flavor that raw lettuce simply cannot achieve.
• Perfecting the Shrimp: Shrimp cook very quickly, especially when wrapped in prosciutto. Aim for 2-3 minutes per side, or just until they turn opaque and the prosciutto becomes crispy and slightly browned. Overcooked shrimp become rubbery, so watch them carefully. The beauty of the prosciutto wrap is that it helps keep the shrimp moist while adding a layer of flavor and protection from the direct heat.
• Preheating is Key: Always preheat your grill to high heat for about 10 minutes before placing anything on it. A hot grill ensures proper searing, distinct grill marks, and prevents food from sticking.
• Oil Your Grates: Lightly oil your grill grates before cooking to further prevent sticking and ensure easy flipping of both the romaine and shrimp skewers. A paper towel soaked in a little oil and held with tongs works perfectly.

By following these grilling guidelines, you’ll achieve that irresistible smoky aroma and perfectly cooked components that are the hallmark of this delicious grilled salad.

Serving Your Grilled Romaine with Prosciutto-Wrapped Shrimp

The moment has arrived to savor your creation! This Grilled Romaine with Prosciutto-Wrapped Shrimp is a dish that truly sings on its own, a vibrant combination of smoky, salty, tangy, and fresh flavors. However, to truly elevate it to an unforgettable culinary experience, consider adding a final touch of your favorite cheese. The creamy, salty, or sharp notes of cheese provide a wonderful textural and flavor contrast to the warm, crisp romaine and the savory shrimp.

For a classic pairing, shaved Parmesan offers a nutty, umami depth that beautifully complements the balsamic vinaigrette. If you’re feeling adventurous and love a bold flavor, crumbled blue cheese introduces a pungent, creamy zing that cuts through the richness of the prosciutto, creating an exciting flavor profile. But don’t feel limited to these options! The beauty of this salad is its versatility. Imagine crumbled queso fresco for a mild, salty tang, or creamy feta for a Mediterranean twist. Goat cheese, with its distinct tartness, could also be a fantastic addition. Choose what sparks your palate and fits your mood!

While the salad itself is a complete and satisfying meal, a side of delicious grilled bread is highly recommended, though entirely optional. A slice of crusty bread, lightly grilled until toasted and perhaps rubbed with a garlic clove, is perfect for soaking up any leftover dressing and adding another layer of texture. It transforms the dish from a simple salad into a heartier, more comforting meal. Arrange your grilled romaine halves artfully on a platter, top with the golden-brown prosciutto-wrapped shrimp, scatter your chosen cheese generously, and finish with a final drizzle of that exquisite balsamic vinaigrette. A sprinkle of fresh black pepper and maybe a touch of flaky sea salt (if needed after tasting) will complete this sensational dish. Get ready to enjoy a truly remarkable meal that’s perfect for any occasion!

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