Grilled Shrimp, Romaine and Avocado Salad

Recipe courtesy of Olga Zambrano from Big Green Egg Mexico.

This Grilled Shrimp, Romaine and Avocado Salad recipe is simple yet delicious.


  • 18 medium shrimp, peeled and deveined
  • 3 hearts of romaine lettuce
  • 3 firm avocados
  • 3 tbsp (45 ml) olive oil
  • Salt and pepper
  • 24 cherry tomatoes, cut in half
  • 8 oz (225 g) natural goat cheese
  • 1 cup (240 ml) skinless unsalted peanuts, cut into fine pieces


Divide the goat cheese into 12 balls and coat the cheese balls by rolling them over the peanuts. Set aside. Place the cut tomatoes in a bowl and season with salt and pepper. Set aside.

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

Skewer the shrimp and brush with olive oil. Add to the grid and grill three to four minutes, turning once, until they are opaque. Cut the avocados lengthways in halves without removing the peel; remove the pit. Brush each half with olive oil. Season with salt and pepper, and place peel side up on the grill for three to four minutes until they have nice grid marks.

Cut the romaine hearts lengthways in halves. Brush each half with olive oil. Season with salt and pepper, and place cut side down on the grill for one minute. Assemble with the shrimp, tomatoes, avocados and cheese balls and drizzle with vinaigrette. Serve immediately.

Vinaigrette Ingredients

  • 1/3 cup (80 ml) lemon juice
  • 2 tbsp (30 ml) water
  • 2 tbsp (30 ml) chopped parsley
  • Salt and pepper
  • 2/3 cup (160 ml) extra virgin olive oil

Vinaigrette Instructions

Shake all vinaigrette ingredients in a bottle until emulsified. Reserve.

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