(Courtesy of "Grill to Perfection," Page Street Publishing),  Makes 4 to 6 servings.

Grilling lettuce adds great char flavors to a salad. The key is to sear the leaves without wilting them too much. A perfectly grilled shrimp should have a slight snap to it and be sweet and juicy. Juice of 2 lemons

1/3 cup olive oil

1 shallot, minced

¼ cup chopped fresh parsley leaves

4 leaves fresh basil, roughly chopped

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper, to taste

Olive oil, for grilling

3 to 12 shrimp, peeled and deveined

1 head romaine, outer leaves removed, quartered through the core (no need to cut off the end)

1 small head radicchio, loose leaves removed, quartered through the core (no need to cut off the end)

1 wedge (about 4 oz.) Parmesan or your favorite hard cheese, for garnish

Build a hot, direct fire.

Vinaigrette: Whisk together the lemon juice, olive oil, shallot, parsley, basil and red pepper flakes. Season with salt and pepper. Set aside.

When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate. Lightly oil the shrimp and season with salt and pepper. Grill for 1 minute, rotate 90 degrees and then flip. Continue to cook for 1 to 2 minutes more until the outer skin is pinkish red with a slight char on it and the split side has just turned from translucent to white. Remove the shrimp from the grill, place in the vinaigrette bowl and toss.

Salad: Lightly oil the romaine and radicchio and season with salt and pepper. Place the romaine quarters on the grill and cook for 1 minute per side (there are 3 sides), until it is slightly charred and lightly warmed. Transfer to a cutting board and roughly chop the leaves; discard the cores. Scatter the leaves over the serving plate. Repeat with the radicchio, and scatter the leaves over the romaine. Spoon the shrimp in the vinaigrette evenly over the lettuces. Using a vegetable peeler, shave some Parmesan over the salad. Serve immediately.

Ann's Article:

Grilling for Father’s Day

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