Grilled Romaine Salad with Shrimp and Avocado

When it comes to the grill, I’ve found that the options are endless. Don’t just limit yourself to burgers and steaks; surprise your guests with a grilled, flavor-packed take on a traditional salad.

This salad is a perfect blend of charred romaine lettuce, grilled avocados, shrimp skewers and a homemade Caesar dressing that does not include raw eggs or anchovies. Quick, easy, flavorful and healthy – it’s one of my new favorite recipes and bet it will be yours too.


Creamy Parmesan Dressing

  1. 8 ounces Challenge Cream Cheese
  2. ¼ cup extra virgin olive oil
  3. ¼ cup fresh lemon juice
  4. 1/2 cup milk
  5. ½ cup grated parmesan cheese, plus extra for garnish
  6. 2-3 cloves crushed garlic
  7. 2 Tablespoons capers
  8. salt and pepper to taste

Salad and Toppings

  1. 2 heads romaine lettuce
  2. 2 tablespoons olive oil
  3. 16 shrimp
  4. 16 cherry or grape tomatoes
  5. 1 medium avocado
  6. 4 tablespoons Salted Challenge Butter, melted
  7. 2 cloves crushed garlic
  8. 2 tablespoons parsley, diced
  9. salt and pepper to taste
  10. wooden skewers, soaked in water for at least 30 minutes


  1. 1

    Place cream cheese, olive oil, lemon juice, milk, parmesan cheese, garlic and capers in a bowl of a food processor. Process until smooth and creamy. If a thinner consistency is desired, add more milk. Season with salt and pepper.

  2. 2

    Preheat grill to medium high heat. Cut heads of romaine in half lengthwise, leaving the core intake. Brush romaine with olive oil. Place lettuce cut side down on grill. Grill until charred, about 3-4 minutes.

  3. 3

    To create skewers, remove pit from avocado, then slice into thick slices. Skewer avocado slices with wooden skewers for easy grilling. Alternate shrimp and tomatoes on skewers.

  4. 4

    Combine melted butter with crushed garlic and parsley. Brush skewers with garlic butter.

  5. 5

    Place skewers on grill. Grill avocados until grill marks appear, about 4 minutes. Grill shrimp until opaque, about 4-5 minutes. Brush with additional garlic butter if needed. Season with salt and pepper if desired.

  6. 6

    To serve salad, brush or spoon on dressing grilled lettuce. Remove avocados, shrimp and tomato from skewers and place on top of lettuce. Sprinkle top with extra Parmesan cheese if desired. Refrigerate any leftover dressing.

Serves 4


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