Grilled Shrimp Salad
¼ cup olive oil
¼ tsp salt
1 lb fresh or frozen large shrimp, peeled and deveined
2 hearts of romaine lettuce halved lengthwise
¼ cup finely shredded low fat parmesan cheese
In a bowl, whisk together the olive oil and salt. Set aside. On four metal skewers, thread shrimp, leaving ¼ inch between shrimp. Brush oil mixture over shrimp.
Grill shrimp on rack of uncovered grill, turning once halfway through grilling.
Place lettuce in serving bowl. Remove shrimp from skewers. Add shrimp to bowl with lettuce and sprinkle with cheese. Squeeze lemon juice over the shrimp and lettuce.