Grilled Shrimp Po’boy Wedges

This easy recipe combines classic shrimp po’boy flavors with grilled romaine wedges for a fast weeknight dinner that goes from the grill to the table in record time.

Ingredients

1 (3 - count) pkg romaine hearts
1 lb frozen raw peeled and deveined large shrimp, thawed
2 tbsp olive oil, divided
1 tbsp Cajun seasoning
½ cup panko bread crumbs
1 tbsp butter, melted
⅓ cup spicy ranch dressing
2 tbsp finely chopped dill pickles
1 tsp prepared horseradish (optional)
2 ripe tomatoes, thinly sliced

Steps

Set a grill or grill pan to medium-high. Quarter each romaine heart lengthwise. Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tbsp oil and the Cajun seasoning until coated.
Add shrimp to grill and cook 2–3 min. per side, until cooked through. Brush lettuce wedges with remaining 1 tbsp oil. Add lettuce to grill and cook 1 min. per side, until grill marks appear.
Meanwhile, in a shallow microwave-safe bowl, combine the bread crumbs and butter. Season with salt and pepper. Microwave on high 1–2 min., in 30-sec. bursts, until bread crumbs are lightly golden brown, stirring between intervals. In another small bowl, combine the ranch dressing, pickles, and horseradish, if using.
Arrange lettuce on a platter or 6 plates. Scatter the tomatoes and shrimp over lettuce wedges. Drizzle dressing over top and sprinkle with toasted bread crumbs.

Tips

To make your own spicy ranch dressing, in a small bowl, combine ½ cup ranch dressing with either a pinch of cayenne pepper or a few shakes of your favorite hot sauce.

This recipe is

Nut-free
Egg-free