One of my favorite tapas dishes to have in Spain is grilled lettuce drizzled with olive oil. I was excited when I found this recipe because it takes that concept and turns it into a complete meal by adding grilled shrimp and grated Parmesan cheese.
To make it more authentically Spanish, I'll toss minced garlic in with the oil that's used to coat the shrimp and romaine. Serve with crusty bread for mopping the sauce and a refreshing tinto de verano to drink. Want to come with me on an adventure to the Iberian Peninsula? Get the recipe and read more. 1/4 cup olive oil Serves 4.
1/2 tsp. kosher salt or 1/4 tsp. salt
1 lb. fresh or frozen large shrimp, peeled and deveined
2 hearts of romaine lettuce, halved lengthwise
1/4 cup finely shredded Parmesan cheese
Kosher salt or salt and freshly ground black pepper
1/4 cup olive oil