Add all ingredients to a blender or a food processor. Blend until smooth and creamy about 1 minute.
Toss Shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside.
Toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt.
Brush on remaining olive oil all over romaine hearts. Season with a generous pinch of sea salt.
Over a hot grill add shrimp, in a separate section on the grill add the romaine hearts cut side down and the tomatoes. Rotate shrimp until pink and remove from heat about 5-6 minutes. Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
Place grilled romaine heart on plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.
Courtesy of: http://foodgawker.com/post/2012/06/05/169304/
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 170 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 229.8mg||71 %|
|Sodium 823.7mg||28 %|
|Potassium 800.3mg||21 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 5.9g|
|Protein 33.3g||48 %|
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Calories per serving: 344
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