Many of the recipes floating around the internet for grilled Romaine give the lettuce the center stage as it becomes a main or featured side dish. In those recipes, the basted, halved-lettuce head is grilled for 4-5 minutes on two sides, coarsely chopped and then sprinkled with a seasoned, balsamic vinegar mixture.
The following recipe, however, keeps the lettuce in the background as it is surrounded by many other grilled vegetables and lovely shrimp. My daughter and her husband had tasted a similar dish at a Chicagoland restaurant, recreated it at home and then taught it to me. It is a delicious, healthy meal that is sure to be added to our list of family favorites.
Grilled Romaine Salad with Shrimp