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Grilled Romaine Salad with Shrimp and Avocado

 

Ingredients

Creamy Parmesan Dressing

  • 8 ounces of Challenge Cream Cheese

  • ¼ cup of extra virgin olive oil

  • ¼ cup of fresh lemon juice

  • 1/2 cup of milk

  • ½ cup of grated parmesan cheese, plus extra for garnish

  • 2-3 cloves of crushed garlic

  • 2 tablespoons of capers

  • Salt and pepper to taste

 

Salad and Toppings

  • 2 heads of romaine lettuce

  • 2 tablespoons of olive oil

  • 16 shrimp

  • 16 cherry or grape tomatoes

  • 1 medium avocado

  • 4 tablespoons of salted Challenge Butter, melted

  • 2 cloves of crushed garlic

  • 2 tablespoons of parsley, diced

  • Salt and pepper to taste

  • wooden skewers, soaked in water for at least 30 minutes

 

 

 

 

Directions

  1. Place cream cheese, olive oil, lemon juice, milk, parmesan cheese, garlic and capers in a bowl of a food processor. Process until smooth and creamy. If a thinner consistency is desired, add more milk. Season with salt and pepper.

  2. Preheat grill to medium-high heat. Cut heads of romaine in half lengthwise, leaving the core intake. Brush romaine with olive oil. Place lettuce cut-side down on the grill. Grill until charred, about 3-4 minutes.

  3. To create skewers, remove the pit from avocado, then slice into thick slices. Skewer avocado slices with wooden skewers for easy grilling. Alternate shrimp and tomatoes on skewers.

  4. Combine melted butter with crushed garlic and parsley. Brush skewers with garlic butter.

  5. Place skewers on grill. Grill avocados until grill marks appear, about 4 minutes. Grill shrimp until opaque, about 4-5 minutes. Brush with additional garlic butter if needed. Season with salt and pepper if desired.

  6. To serve salad, brush or spoon on dressing grilled lettuce. Remove avocados, shrimp and tomato from skewers and place on top of lettuce. Sprinkle top with extra Parmesan cheese if desired. Refrigerate any leftover dressing.

Serves 4

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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