Romain Salad With Grilled Cajun Shrimp Recipe

Prepare and Season Shrimp

Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with 1.5 tablespoons olive oil, 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly coated. Let sit 10 minutes to absorb flavors.

Preheat Grill or Grill Pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or place a cast-iron grill pan over medium-high heat and lightly oil the grates or pan.

Grill Shrimp

Thread shrimp onto skewers (optional) for easier flipping. Grill shrimp 2 to 3 minutes per side, until opaque and slightly charred at the edges. Avoid overcooking — total cook time should be 4 to 6 minutes depending on shrimp size. Remove from heat and squeeze a little lemon or lime over them.

Keep Warm

Transfer grilled shrimp to a plate, cover loosely with foil and keep warm while you finish the vinaigrette and assemble the salad.

Make the vinaigrette: In a blender or food processor combine 3/4 cup raspberries, 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1 tablespoon minced shallot, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth.

Strain (optional): For a smoother dressing, press the blended mixture through a fine-mesh sieve into a bowl, discarding seeds. Taste and adjust seasoning — add a bit more honey if too tart, or a splash more oil if too sharp. The finished yield should be about 3/4 to 1/1 cups of dressing.

Toast almonds: In a small dry skillet over medium heat, toast 1/2 cup sliced almonds, stirring frequently, until fragrant and lightly golden, 3 to 5 minutes. Watch carefully to avoid burning. Transfer to a plate to cool.

Prepare greens and vegetables: In a large salad bowl, combine 6 cups chopped romaine and 1.5 cups halved cherry tomatoes. Gently fold in the diced avocado just before dressing so it doesn’t brown.

Dress the salad: Drizzle about 3 to 4 tablespoons of the raspberry vinaigrette over the greens and vegetables (reserve extra dressing to serve on the side). Toss gently but thoroughly to coat evenly. Taste and add more dressing if needed; seasoning may be adjusted with a pinch of salt or freshly ground pepper.

Top and serve: Divide the dressed salad among 4 plates or bowls. Arrange the grilled Cajun shrimp on top (about 4 to 6 shrimp per serving). Sprinkle toasted almonds over each portion and garnish with cilantro leaves if using. Serve immediately with lemon or lime wedges passed at the table.