Ingredients
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.