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Export 9 ingredients for grocery delivery
Step 1
Preheat an outdoor grill to high heat for about 10 minutes.
Step 2
In a blender or food processor mix 1/3 cup extra virgin olive oil, balsamic vinegar, garlic, dijon mustard, cream and a pinch of sugar and process until smooth. Season kosher salt and freshly ground black pepper to taste.
Step 3
Wrap each shrimp with a slice of prosciutto. Thread 3 wrapped shrimp on metal skewers or wooden skewers that have been soaked in water for about 10 minutes. Repeat with remaining shrimp.
Step 4
Drizzle shrimp with one tablespoon of olive oil and season with kosher salt and freshly ground black pepper.
Step 5
Drizzle the additional tablespoon of olive oil on the heads of romaine lettuce and season with more kosher salt and pepper.
Step 6
Grill the shrimp for 2-3 minutes on each side or just until opaque. Grill the heads of romaine lettuce cut side down for about 3-4 minutes on one side or until grill marks appear.
Step 7
Plate the heads of lettuce on a platter cut side up. Sprinkle with the SaladSavors® salad toppings—goat cheese, dried cranberries and walnuts. Drizzle the balsamic dressing and season with kosher salt and freshly ground black pepper to taste.
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