Paleo’s Choice: Romaine Lettuce with Grilled Shrimp and Soy-Lime Vinaigrette

Dressing:

2 tablesp. freshly squeezed lime juice
1 tablespoon finely chopped onion
2 tablespoons olive oil
1 tablespoon soy sauce
salt to taste
freshly ground black pepper

Grilled shrimp:

1 pound medium to large shrimp, peeled and deviened
1 tablespoon olive oil
skewers

Green salad:

8 cups romaine lettuce, washed and torn into bite-sized pieces
1/2 cup thinly sliced, sweet onion

For the soy-lime vinaigrette:
Place the lime juice and shallot in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and soy sauce. Season to taste with salt and pepper.

For the grilled shrimp:
Preheat the grill to medium-high. Brush the shrimp with olive oil and season with salt and pepper. Slide the shrimp onto skewers and grill the shrimp on both sides until the shrimp are opaque and cooked through, 5 minutes total for both sides.

For the green salad:
Remove the shrimp from the skewers and place them in a mixing bowl. Add the onion slices and half of the vinaigrette. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the shrimp and onion mixture on top.

From www.foodfit.com.