Grilled Buffalo Shrimp Salad

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Grilled Buffalo Shrimp Salad

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 4

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp oil
  • Salt and pepper or SL Blackening Rub for a bolder flavor
  • ½ cup Cayenne Garlic Wing Sauce  or your favorite buffalo sauce
  • 2 romaine hearts, halved lengthwise
  • 1 tbsp olive oil or olive oil spray, for the romaine
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced red onion
  • 6 slices bacon, cooked and crumbled
  • ½ cup blue cheese crumbles
  • ¾ cup ranch or blue cheese dressing
  • 2 green onions, thinly sliced (optional garnish)
  • 4 wooden or metal skewers

Instructions

  1. Season and skewer the shrimp. Toss the shrimp with olive oil and lightly season with salt and pepper(or SL Blackening Rub). Thread onto skewers, leaving a little space between each. If using wooden skewers, soak them in water for 20–30 minutes first.
  2. Grill the shrimp. Grill over medium-high heat for 2–3 minutes per side, until pink, opaque, and just cooked through.
  3. Toss in buffalo sauce. Remove from the grill and toss (or brush generously while still on skewers) with the wing sauce until evenly coated.
  4. Grill the romaine. Brush(or spray)the cut sides of the romaine hearts with the olive oil. Grill cut-side-down over medium-high heat for 1–2 minutes, until charred but still crisp at the core.
  5. Build the salad. Arrange the grilled romaine halves on plates or a serving platter. Top with cherry tomatoes, red onion, bacon, and blue cheese crumbles.
  6. Finish and serve. Top with the buffalo shrimp skewers, or remove the shrimp from the skewers first. Drizzle with ranch or blue cheese dressing and garnish with green onions if using.

Notes

  • If using wooden skewers, soak them in water for at least 20–30 minutes before grilling to prevent burning.
  • Ranch leans cooling and mellow against the heat, while blue cheese dressing doubles down on the tangy, funky notes already in the crumbles — either works well, so it really comes down to preference.
  • Grilling the romaine is optional — it adds a nice smoky char and holds up well against the toppings, but this salad is just as good with raw romaine or iceberg if you'd rather skip that step.
  • Similarly, the shrimp can be cooked in a skillet over medium-high heat for about 1.5–2 minutes per side instead of grilling, if you don't want to fire up the grill.
  • Assemble just before serving so the lettuce stays crisp and the shrimp doesn't steam the greens.
  • Great with warm crusty bread on the side.
  • Fried shrimp, fried chicken or chicken skewers tossed in buffalo sauce would be excellent with this recipe too

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