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Grilled Romaine Salad with Shrimp and Avocado



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






  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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