- 2 large heads romaine, siced in half lengthwise
- 1 small red onions, sliced lengthwise
- ½ pound shrimp, deveined and shelled
- 2 strips bacon
- ¼ cup blue cheese crumbles
- aged balsamic vinegar
Preheat grill to medium-high heat. Lightly coat onion and shrimp with oil, salt and pepper. Place onion on grill and allow to caramelize, about 25 minutes. Add bacon and shrimp and grill until cooked. Place romaine cut-side down and allow to grill about 2 to 3 minutes. Stack ingredient up on a plate and add crumbled blue cheese, salt & pepper, and drizzle with balsamic.