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.
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.