Eating My Vegetables and Grilled Romaine Salad with Shrimp

I know it's important to eat my vegetables.

But when the world is a frozen wasteland outside my door chocking down a cold salad is just one cold thing too much.

Last night I decided to make myself a winter picnic with spring food. I can dream of sunny warm days and if those warm days only exist inside my house - well then, so be it.

Grilled Romaine and Shrimp with Tarragon Vinaigrette: serves 2

One head Romaine lettuce
6 to 8 jumbo shrimp, peeled, deveined, tails intact
2 tablespoons freshly grated Parmesan Cheese
1 tablespoon toasted pine nuts

Vinaigrette (you can cheat and use purchased dressing but this is so easy, why not make your own?)

3 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
9 tablespoons extra virgin olive oil
salt and pepper to taste

Whisk the vinegar and mustard together. Slowly drizzle in the olive oil, whisking the entire time until the dressing emulsifies (thickens). Add salt and pepper to taste. Set aside.

Split the romaine head in two lengthwise. Using a pastry brush brush the cut sides of the lettuce with the vinaigrette.

Drizzle a bit of the dressing over the cleaned shrimp.

Heat a grill pan on the stove over medium high heat. If you don't have a grill pan you can use a large frying pan.

Place the shrimp on the grill pan and cook for 2-3 minutes per side, brushing with a bit more dressing when you turn them.

While shrimp are cooking place the romaine on the grill, cut side down. Grill for 1-2 minutes or until the leaves just begin to wilt. Baste with dressing and turn, sprinkle with Parmesan cheese. Grill for one more minute. Remove from grill pan with the cooked shrimp. Sprinkle a few pine nuts on the romaine heads.

Enjoy with a bottle of wine and dream of spring.