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.