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Marinated Shrimp over Grilled Romaine

Serves  6  Prep Time 1 hour | Cook Time 10 minutes


750 g De crevettes de taille moyenne pelées et déveinées
4 Gousses d’ail finement hachées
2 Zeste et jus de 2 limes
1 Piment jalapeño épépiné et haché finement
1 c A thé de paprika fumé
¼ t De tiges de coriandre
½ t D’huile d’olive
3 Cœurs de laitue romaine coupés en deux
1 Avocat bien mûr sans noyau
1 c A thé de miel
1 Oignon vert
½ t De feuilles de coriandre
Sel casher et poivre noir fraîchement moulu


  1. In a medium sized mixing bowl, combine half the garlic, lime zest, jalapeno, paprika, cilantro stems and 2 tablespoons of the olive oil with the shrimp.
  2. Cover with plastic wrap and refrigerate for at least 1 hour.
  3. Preheat the BBQ to medium heat.
  4. Brush the romaine halves with the 2 tablespoons of olive oil and the other half of the garlic and set aside.
  5. In a blender, combine avocado, remaining olive oil, lime juice, and honey. Blend until smooth and season with salt and pepper.
  6. Grill the lettuce for 1-2 minutes per side until charred, remove from the grill and increase the BBQ to high heat.
  7. Grill the shrimp for 2-3 minutes per side until charred and cooked through.
  8. Place the grilled lettuce on a serving platter, top with the shrimp, cilantro leaves, green onions and a fresh squeeze of lime juice.

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Suggested Pairings: You could try this dish with something different like a light fruity style beer. Or sip on a refreshing style wheat beer.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.


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