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Garlic Butter Argentinean Shrimp and Grilled Romaine

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Pink plate with shrimp, slice of grilled bread, halved grilled romaine, and 2 bottles of Stella Artois Beer.

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.

Woman holding a bottle of Stella, standing by a grill and grilling.

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.

Small glass mason jar with dressing and condiments used to make it in the background.

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.

Raw shrimp in a cast iron skillet with slices of butter and sliced 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.

Shrimp cooking on the grill in a cast iron skillet.

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.

Shrimp in a cast iron skillet garnished with lemon slices and cilantro leaves.

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.

Blue plate with shrimp, slice of grilled bread, halved grilled romaine, and a bottle of Stella Artois Beer.

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!

Hand holding a plate above the table with Stella Artois Beers and skillet with shrimp.

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!

Table setup with plates, grilled romaine, Stella Artois Beers and skillet with shrimp.

Want more Grilling Recipes? Check these out:

Grilled Thai Chicken Wings

Easy Carne Asada Tacos

Sonoran Hot Dog

Blue plate with grilled shrimp, grilled romaine, and a slice of bread.

Garlic Butter Shrimp and Grilled Romaine Recipe

Renee
Garlic butter Argentinean shrimp and grilled romaine salad is an impressive yet easy meal that's perfect for Summertime!
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4

Equipment

Ingredients
  

Salad Dressing

Garlic Butter Shrimp

  • 1 lb Frozen Argentinean Red Shrimp Thawed and Shell On
  • 3 Tbsp Butter if using unsalted then add extra salt
  • 4 Garlic Cloves Sliced Thin
  • Salt and Pepper to taste
  • Lemon Slices for garnishing at the end

Grilled Romaine

  • Olive oil or Spray oil
  • 2 Romaine Hearts Sliced in half lengthwise
  • Shaved Parmesan Cheese
  • Grilled Bread

Instructions
 

  • Pre-Heat Grill to 400 F degrees.

Salad Dressing

  • Mix all the ingredients for the salad dressing in a glass jar until combined. Taste and see if additional salt or seasoning is needed. Refrigerate until ready to use.

Garlic Butter Shrimp

  • Place frozen shrimp in cool water and replace water every 5 minutes until shrimp is thawed. Usually 15 minutes, then drain. I prefer to leave the shrimp peel on because it prevents the shrimp from over cooking and adds more flavor.
  • In a cast iron skillet, add a few thin slices of butter and garlic to the skillet. Then add shrimp and layer more butter and garlic slices on top. Season with salt and pepper.
  • Place in a 400 degree grill and cook for 3 minutes. Open grill and toss shrimp around then cook for an additional 2 minutes or until flesh is no longer opaque. Try not to overcook the shrimp. Garnish with lemon slices and serve in the skillet with a towel around the handle to prevent burning.

Grilled Romaine Salad

  • Wash Romaine heart, and cut in half lengthwise. It helps to leave the stem on to prevent the leaves unraveling. Brush or Spray oil on both sides of romaine then place cut side down on the grill for 1-2 minutes and flip to grill the other side. You want charred marks on the lettuce, but don't wilt it too much.
  • Serve the grilled romaine with dressing on top and shaved parmesan cheese. Grill some sliced bread for serving on the side.

Notes

This meal is best served right away since the grilled romaine will get soggy if it sits too long.
I would grill the bread first and keep warm in a bread basket. Then the Cook the shrimp, then grill the romaine. Drizzle the dressing when the romaine is still hot to get the most flavor.

Nutrition

Serving: 1gCalories: 238kcalCarbohydrates: 5gProtein: 17gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 165mgSodium: 882mgPotassium: 309mgFiber: 1gSugar: 1gVitamin A: 5392IUVitamin C: 9mgCalcium: 92mgIron: 1mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Garlic Butter Shrimp, Grilled Romaine
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2 Comments

  1. Delish! Great in the summer or early fall. Made this dinner for my neighbors and they were so happy. The Stella pairs wonderfully. Will make again!