Grilled romaine and shrimp sauteéd with Door County Pantry Jalapeno Vinaigrette

Grilled romaine and shrimp sauteéd with Door County Pantry Jalapeno Vinaigrette
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Ingredients
  1. 1 pound of 20-22 shrimp cleaned and deveined
  2. 2 avocados, diced
  3. 2 tomatoes, diced
  4. 1 head of grilled romaine
  5. 1 tbsp EVOO
  6. 1 jar Door County Pantry / Mojos Rosa's Jalapeno Vinaigrette
Instructions
  1. Place entire head of romaine that is drizzled with EVOO on a hot ridged skillet or grill. Cook 3-4 minutes on each side. Set aside and cool.
  2. In sauté pan, pour ½ jar vinaigrette into pan with avocado and tomatoes. Stew for 5 minutes on medium heat. Add shrimp and cook about 5 more minutes or until shrimp curl up. Be careful not to overcook.
  3. Add the rest of bottle if needed and set aside.
  4. Coarsely chop your salad. Place on a serving plate or wood cutting board.
  5. Pour shrimp sautee over the top.
  6. We also enjoy this over rice or farro!
Notes
  1. In summer you can place avocados, tomatoes, shrimp and vinaigrette in tin foil and seal. Place on grill and cook until tender!
Door County Pantry https://doorcountypantry.com/
Door County Pantry - From our pantry to yours