Shrimp with Romaine

If you are having a stressful week, I recommend this easy-as-pie shrimp salad recipe. Four ingredients, and 5 minutes time and you will be enjoying a gourmet caliber feast that will make onlookers drool.

Ingredients

• 1/4 cup olive oil
  
• 1/2 tsp. kosher salt or 1/4 tsp. salt
  
• 1 lb. fresh or frozen large shrimp, peeled and deveined
• 2 hearts of romaine lettuce, halved lengthwise
  
• 1/4 cup finely shredded Parmesan cheese
  
• 2 lemons
  
• Olive oil
  
• Kosher salt or salt and freshly ground black pepper

Directions
In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.) Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
Source:Shrimp with Romaine Recipe

Coconut Shrimp Salad

Three of my favorite cooking ingredients are combined into one fantastic summer dinner specialty. This is another recipe that can use lobster, crab or shrimp so pick your poison and get cooking!

Ingredients

• Cooking spray
  
• 1/2 pound large shrimp, peeled and deveined
  
• 1/2 teaspoon salt, divided
  
• 1 cup fresh or frozen corn kernels, thawed (about 2 ears)
  
• 1/3 cup finely chopped onion
  
• 1/3 cup chopped fresh cilantro
  
• 1/3 cup diced peeled avocado
  
• 1 jalapeño pepper, seeded and chopped
  
• 3 tablespoons fresh lemon juice
  
• 2 teaspoons extra virgin olive oil
  
• 6 cups torn Boston lettuce (about 3 small heads)
  
• 1/4 cup flaked sweetened coconut, toasted

Directions
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp. Combine corn and the next 5 ingredients (through jalapeno) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.
Source:Coconut Salad