#HeinensGrill: Grilled Caesar Salad with Shrimp Scampi (plus a GIVEAWAY)
Disclosure: In exchange for writing this post and running a giveaway for a tote bag for a reader, I received a gift card to purchase supplies for this blog post from Heinen’s. All thoughts and opinions are 100% my own.
Along with plenty of Northeast Ohioans, I’ve been soaking up every second of outdoor time I can get this summer. Yoga-ing in the park, bike riding on the towpath, plenty of patio happy hours. This time of year also includes using my grill as much as possible. So when challenged by Heinen’s to grill something other than a cut of beef, I said “not a problem!” But what to throw on my trust outdoor cooking device…
Fruits were featured by other CLE bloggers including Bite Buff (combining shrimp with pineapple) and i heart cleveland (not only in her entree but in her cocktail!) in fun fashion. As I gravitate towards more of a pescatarian diet, the combo of seafood and veggies sounded perfect for me… although my husband still requested steak. (If it ain’t broke, don’t fix it.) I went ahead and purchased Hans the filet he wanted to make sea-to-farm-to table dinner a few Saturdays ago.
Inspired by Kate’s approach by adding rosemary to her steaks, I also took advantage of the pre-cut and pre-skewered veggie kabobs available for purchase at my Brecksville Heinen’s store. Adding the lobster was a special treat. We used one of my favorite tricks of skewering the tail to make sure it didn’t curl up as it was cooking on the grill. What a lovely, chill Saturday evening at home it was.
For my second weekend of Heinen’s inspired grilling, I dug into one of my favorite salad options, but with a new-to-me approach:
Grilled Caesar Salad with Shrimp Scampi & Parmesan-Romano-Asiago Cheese Blend
- Heat your grill.
- Clean your shrimp, then lightly coat in olive oil. Season heartily with salt, pepper and garlic powder. Skewer the shrimp and let sit for 10 minutes.
- Cut your heads of romaine in half. Brush the romaine with olive oil and lemon juice, and season with salt and pepper.
- Place romaine flat side down on the grill. Cook until your desire level of “grill” lines, or for a few minutes. Once done, take off grill.
- If you have room, feel free to put the shrimp on the grill along side the romaine. Cook the shrimp until pink and just cooked through – no more than 90 seconds to two minutes per side.
- Put shrimp and romaine on plates. Sprinkle with the shaved cheese blend. Serve with your dressing of choice — Caesar for example! - and lemon on the side. For you gluten eaters, buy some bread from the Heinen’s bakery department and grill that too!
Ready to join in on the #HeinensGrill fun? Enter to win a tote full of grilling supplies from Heinen’s at the Rafflecopter:
You have until Tuesday, September 2nd at 12:00PM EST to enter. The winner will be announced later that morning.
LONG STORY SHORT: I apparently have a think for skewers. And good eats. Thanks to Heinen’s for another opportunity to tap back into why I enjoy making meals at home again. Remember to stay in touch with Heinen’s via their social media feeds: on Facebook and on Twitter at @heinens.
Disclosure: In exchange for writing this post and running a giveaway for a tote bag for a reader, I received a gift card to purchase supplies for this blog post from Heinen’s. All thoughts and opinions are 100% my own.
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