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© Meredith Corporation. All rights reserved. Used with permission.
Whisk together oil and salt in a small bowl; set aside. Thread shrimp on four 10-inch metal skewers, leaving a 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp.
Grill shrimp on the rack of an uncovered charcoal grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut-side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)
Place lettuce in a serving bowl. Remove shrimp from the skewers. Add to the bowl and sprinkle with Parmesan. Squeeze the juice of 1 lemon over the shrimp and lettuce and drizzle with additional olive oil. Season to taste with additional kosher salt and black pepper. Cut the remaining lemon in wedges and serve with the salad.