Garlic Butter Argentinean Shrimp and Grilled Romaine

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My favorite summertime activity is hanging out with friends and family, swimming, grilling, and enjoying a delicious meal on the patio.

Garlic Butter Argentinean Shrimp and Grilled Romaine Salad is an impressive yet easy meal that goes absolutely perfect with an ice cold Stella Artois® Beer.

This meal can also pair with Stella Artois® Solstice Lager Beer. Stella Solstice is a delicious, refreshing golden lager with subtle citrus notes, and triple filtered for a smooth and crisp finish.

Don’t you just want to dive in?! This is where you will find me all Summer long. But first let’s get the food ready.

Ingredients You’ll Need

This meal has minimal ingredients, however we’re using quality shrimp and produce to elevate it.

For the garlic butter shrimp, you’ll need a bag of frozen Argentinean Red Shrimp, Butter, Garlic, (salt & pepper), and lemon slices for garnishing.

For the grilled romaine salad, you’ll need Romaine Hearts, an easy homemade dressing, and parmesan cheese for shaving onto the salad.

How to Make a Homemade Dressing

I’m doing a spin on Caesar dressing with an unexpected ingredient. Traditional Caesar dressing has anchovies and eggs, but I’m making mine with Dijon mustard, lemon, garlic, olive oil, and fish sauce.

I know it sounds weird to use fish sauce in dressing, but trust me it totally works! If you really don’t want to use it, then just substitute with salt. Mix everything well in a glass jar and store the dressing in the fridge until you’re ready to serve.

How to Grill the Shrimp

Start by thawing the shrimp in cool water and replace it every 5 minutes until thawed. If you’ve never had Argentinean Red Shrimp, you’re in for a treat! The taste and texture is very similar to lobster.

I love using a cast iron skillet on the grill. Place a few thin slices of butter on the bottom and some thinly sliced garlic. Then layer the shrimp on top and add more sliced butter and garlic on top.

I used salted butter, and seasoned with a little salt and pepper. If using unsalted butter then you might need a little more salt. Then place the skillet in a 400 degree grill, and after 3 minutes toss the shrimp around and cook for another 2-3 minutes.

The shell should be a bright pink once it’s cooked and the meat no longer opaque. I prefer to cook shrimp with the shell on since the meat doesn’t overcook and there’s more flavor. However you can also get the Argentinean shrimp peeled as well.

Then garnish the shrimp with some lemon slice and chopped parsley or cilantro for color. I like to serve the shrimp in the skillet, just be sure to put a towel around the handle so no one burns themselves.

How to Grill Romaine Hearts

Rinse and dry the Romaine hearts and slice it halfway lengthwise. It helps if the stalk is intact to prevent the leaves from unraveling. Then brush or spray olive oil on both sides and place cut side down first on a hot grill for a minute and flip for another minute on the other side.

You want the romaine to have some charred marks but not completely wilted. Garnish the grilled romaine with the homemade dressing, shaved parmesan, and some lemon peel slices.

How to Serve Grilled Romain and Shrimp

Set the mood for an elegant meal with some pretty flowers, candles, colorful plates, and cold bottles of Stella Artois and Stella Solstice. Little added touches turn an everyday meal into a special night with friends or family.

Your table is Ready!

A good estimate for serving size is half of a romaine heart per a person and 1 lb. of shrimp serves 3-4 adults. I also did a loaf of sourdough and grilled slices for soaking up the delicious garlic butter from the shrimp! Even the sliced garlic is so good.

A special meal doesn’t need to be complicated or take hours to prepare, instead crack open a cold Stella Artois and Cheers to a good time!

Want more Grilling Recipes? Check these out:

Grilled Thai Chicken Wings

Easy Carne Asada Tacos

Sonoran Hot Dog

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