Grilled Romaine and Shrimp with Roasted Poblano Dressing

Warm spring days are no longer just on the horizon. On this sort of day, the grill beckoned and was simply not optional. I didn't have steaks on my mind. Grilled romaine was what I was craving. Grilling romaine is ridiculously easy, and makes a fine backdrop to any dressing or preparation. I used the blank canvas of the grilled romaine to make good use of leftover shrimp from yesterday's Saganaki shrimp experience.

I got a little assistance from Blue in the kitchen. She was in charge of skewering and grilling operations. She also helped w/ offering up a yay or nay to a bunch of accompaniment ideas I had brewing. I decided on a contrasting sauce duo topping the shrimp and grilled romaine. It just so happens I picked up poblano peppers yesterday with no clear intentions. So, I added a bit of my own flavor to a Food & Wine well-rated roasted poblano dressing. It's certainly a good friend to shrimp. This recipe is full of bright flavors and went well along-side my good friend Eric's delicious Mexican chile sauce.

Here's the recipe:

Grilled Romaine and Shrimp with Roasted Poblano Dressing 

• Poblano Chile Dressing 
• 4 poblano chiles
• 2 scallions, chopped
• 2 garlic cloves, chopped
• 1/2 cup fresh cilantro stems and leaves, chopped
• Juice from 1 lime
• Zest from 1 lime
• 1 cup Greek yogurt
• 1/4 cup extra virgin olive oil
• 1 tsp cumin 
• Salt and freshly ground pepper, to taste 
• Marinated Shrimp
• 1 lb shrimp
• 1/4 cup tomato puree
• 2 Tbsp extra virgin olive oil
• salt and pepper to taste

2 heads of romaine lettuce, cut in 1/2 lengthwise

Mexican chile sauce (optional)

• 
  
• 1. Marinade shrimp in tomato puree, olive oil, salt and pepper for 30 minutes.

2. Roast the poblanos under the broiler until charred. Let cool, peel charred skin and remove ribs and seeds. Chop poblanos and add to a food processor. 

3. Add scallions, garlic, cilantro, lime juice, lime zest, Greek yogurt, olive oil, cumin, salt and pepper to the food processor, and puree until smooth. Add additional salt and pepper to taste if needed. 

4. Heat grill to medium high. Grill shrimp for 1 minute on each side and grill romaine for 1-2 minutes until slightly charred on the edges. 

5. Serve a 1/2 head of romaine lettuce with a skewer or shrimp dressed with poblano dressing and an optional Mexican chile sauce. I garnished this dish with a bit of chopped pan-toasted almonds.