1. Prepare outdoor grill for direct grilling over medium-high heat. Spray shrimp, cut sides of romaine and both sides of baguette with cooking spray.
2. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place baguette on hot grill rack; cover and cook baguette 4 minutes or until grill marks appear, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.
3. Cut baguette into ½-inch pieces. Makes about 1 cup.
4. Serve romaine topped with dressing, cheese, shrimp, baguette and ¼ teaspoon fresh ground pepper along with lemon wedges, if desired.
- 20 g Fat
- 4 g Saturated Fat
- 14 mg Cholesterol
- 1198 mg Sodium
- 11 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 1 g Added Sugar
- 13 g Protein
Shop Ingredients
Nutritional Information
- 20 g Fat
- 4 g Saturated Fat
- 14 mg Cholesterol
- 1198 mg Sodium
- 11 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 1 g Added Sugar
- 13 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Spray shrimp, cut sides of romaine and both sides of baguette with cooking spray.
2. Place shrimp on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. Place baguette on hot grill rack; cover and cook baguette 4 minutes or until grill marks appear, turning once. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.
3. Cut baguette into ½-inch pieces. Makes about 1 cup.
4. Serve romaine topped with dressing, cheese, shrimp, baguette and ¼ teaspoon fresh ground pepper along with lemon wedges, if desired.