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Valentines Dinner—Spicy Shrimp with Grilled Romaine and Tahini Yogurt Sauce

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  • Author: Tonja

Ingredients

Scale

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 a small bowl, add the hummus, tahini, yogurt, garlic, vinegar, and salt.  Mix until very smooth.  Set aside.

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.