We try to grill everything – we love the crisp, smoky flavors you can get from any type of grill (charcoal preferred, but gas will do).

Hearts of romaine prepared on the grill is a smoky crisp surprise. Top with shrimp, corn, tomatoes, avocados, and fennel to create a unique and crunchy summer grilled romaine salad.  Easy & healthy – the way we like to rock, especially during the summer.  Try this salad with some dry rose – we like Quixote Petite Syrah Rose (deep rose-colored wine with notes of raspberry, strawberry and lavender – $20) or Il Rosé Di Casanova La Spinetta (a crisp wine, with notes of strawberry, peach blossom, citrus – $15).

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Grilled Romaine with New Zealand Shripm

The key to grilling any vegetable or fruit is to make sure (1) your grill is well oiled and (2) your vegetable or fruit is well oiled.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Dish, Seafood, Serious Foodie Sauce
Cuisine New Zealand
Servings 4 people


  • 4 tablespoons olive oil
  • 1/2 teaspoon Serious Foodie Asian Fusion spice blend
  • 1/2 pound medium-large shrimp deveined, peeled, heads and tails off
  • 1 ear corn husked and silk removed
  • 1 bulb fennel sliced vertically through the stem into 3 or 4 thick slices
  • 1 avocado peeled, pit removed
  • 2 hearts romaine lettuce cleaned, sliced in half lengthwise through the stem end
  • 12 cherry tomatoes washed, halved
  • 1 tablespoons fresh cilantro washed, chopped
  • 4 tablespoons Serious Foodie Tamarillo Grill Sauce


If you have a grill basket, you can also grill the tomatoes - they taste wonderful with just a bit of roasting.
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