I can’t say how much I enjoy the Spring Time here in Florida. I think alot of people miss the everyday beauty of Florida. For instance, Sunday I was so tiered I decided to take a nap. The windows had been opened and I could hear my Cardinals outside singing away to his mate. It was like having my personal sound machine and in no time I was drifting off to La La Land.
We eat alot of salad in the summer time. It's nice and refreshing way to get a meal and keep the ovens off. The problem is we tend to eat alot of the same types of salad and it gets old quick. I feel there is only so much you can do with lettuce and veggies.
So with that being said I decided to play around with the types of lettuce we have access to through the farmer's market and the general supermarkets. This week bag salad was 3.00 and a head of Romaine Lettuce was 1.79 so I went with that. I really never noticed how bitter this was until I ended up eating it by it's self. I decided to grill it and see what flavors I created with the use of olive oil and good ol S&P. I was surprised by the depths of flavor. It had that grill taste to it but still kept the shape and tenderness of the leaves. I will say though I used way too much olive oil due to being able to get my table bottle open!
I think what I like most about this dish is the dressing I used. I took a Caesar Vinaigrette dressing and mixed it with some sour cream. Looking at the grilled lettuce, I felt vinaigrette wouldn't stand up to the heartiness of this dish. The sour cream cut some of the spicy flavors of the Caesar dressing and was a nice factor to the dish. But I think for next time, I will just make a cucumber sour cream type of dressing to get a more refreshing taste.
Yields 4 to 6 salads
Special Equipment
Indoor Grill Pan
Ingredients
3. Strips of bacon
1 head of Romaine Lettuce
1 lbs medium Pre-Cooked Shrimp
1 medium cucumber
1cup of sour cream
1/2 cup Creaser Vinaigrette
Salt and Pepper to taste
Directions
Turn your grill pan to high or sear setting
1. Take your medium sized cucumber and dice. Set aside for later use.
2. If your shrimp needs prep work do so now by removing tails and shells.
3. Mix your 1 cup sour cream to 1/2 cup Creaser Vinaigrette until combine. Add salt and pepper to taste. (If the dressing is too thick add more Creaser Vinaigrette or water to think it out.) Set aside.
4. Cut your 3 strips of bacon and render down the fat. Remove bacon pieces and use for garnish.
5. Turn off the pan and Toss the Pre- Cooked Shirmp in the bacon fat and warm through.
6. Wash and cut your lettuce into wedges. Then drizzle with olive oil and season with Salt and Pepper. Place on the grill for 4 to 5 minutes until you get the nice grill marks on the lettuce.
7.Assemble and Enjoy.
Here's a link to a recipe for the Greek sauce you wanted to try also this is another cool blog like yours.
http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html