They say opposites attract–and yes–food works the same way. This romantic dish was made with that in mind. The spicy Sriracha mayo–marinated shrimp compliments perfectly with the cooling tahini yogurt hummus sauce. Your dinner companion with fall completely in love with this restaurant quality meal—-oh and with you too of course!
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PinIngredients
For the tahini-yogurt spread:
1/4 cup hummus
1/4 cup tahini
1/4 cup plain Greek yogurt
1 tsp. minced garlic
1 tsp. sherry vinegar
1 tsp. kosher salt
For the romaine and shrimp:
1/4 cup olive oil
2 Tbls. sherry vinegar
1 Tbls. balsamic vinegar
1 small shallot, minced
Kosher salt and Freshly ground pepper to taste
1/4 cup mayonnaise
1 Tbls. Sriracha
1 pound shelled and deveined large shrimp
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 romaine hearts, halved lengthwise
Instructions
In another small bowl, whisk the olive oil with the sherry and balsamic vinegars and the shallot; season the vinaigrette with salt and pepper.
In a medium bowl, mix the mayonnaise and Sriracha; add the shrimp and turn to coat.
In a large skillet, heat 1 tablespoon of the olive oil over moderately high heat. Add the romaine hearts cut side down and cook until browned, 1 to 2 minutes. Transfer to the plates, cut side up.
In the same skillet, heat 2 tablespoons of the olive oil. Add half of the shrimp and cook, turning once, until browned and just white throughout, 4 to 5 minutes. Transfer to a plate. Repeat with the remaining olive oil and shrimp.
To serve, smear 1/4 cup of tahini-yogurt spread next to grilled romaine hearts. Place the shrimp over the spread and the romaine. Whisk the vinaigrette and spoon it over the dish.
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