This is a sponsored post written by me on behalf of ACME Markets. All opinions are 100% mine.

Seeing more sunny days ahead in the forecast is a more than welcomed change. Being stuck inside, in addition to being quarantined makes the situation more challenging. I am so ready to welcome BBQ season and all the good things that come along with it! At the first sign of sunshine I have fired up the grill and created a grilled salad with blackened garlic shrimp that is going to become a summer staple. Luckily my local ACME Markets has a great selection of fresh produce and seafood perfect for grilling. What is even better is their grocery delivery service. I was able to place a grocery order and have it delivered in two hours. I have found online grocery shopping and securing a time slot to be a bit stressful. So I was pleasantly surprised when ACME Markets was able to deliver to me within hours! I even signed up my Grandmother and she had groceries delivered that week using the service. I shopped at ACME Markets in my local area, but you can also find summer grilling essentials at the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.

I decided to put Romaine Lettuce, purple cabbage, red onion, and lemon on the grill. The grilled vegetables have smoky flavor that instantly transforms them. I make a mixture of kosher salt, black pepper, and olive oil to brush on the vegetables. It also helps to keep them from sticking to the grill. For the onions I peeled and quartered them through the root. The lemon I simply cut in half. The grilled lemon is a great addition to summer salad dressings, or just to squeeze over seafood dishes! I love using a hearty lettuce like Romaine because it holds up well against the direct flame. Grilling any vegetable is simple and only needs a little bit of salt, pepper, and olive oil. A colorful plate of vegetables at a BBQ is always a stunning side dish. You can grill zucchini, tomatoes, eggplant, and bell peppers just to name a few other options.

Next up is the shrimp, which I marinated in garlic, red pepper flakes, chopped parsley, and olive oil. Then I added them to a grill basket and let them grill until blackened. About 4 minutes on each side did the trick. I used these beautiful large size shrimp that I scored from Acme Markets, the shopper I had did an excellent job picking out these beauties, and I kept the tail on! A quick 30 minute marinade, a couple of minutes on the grill, and I had a flavorful main dish. I am sharing the recipe below. I am excited to see what everyone grills up this season!

Grilled Romaine and Cabbage Salad

2 Romaine Hearts

1 head of purple cabbage, halved then cut into 4 wedges

4 tbsp olive oil

1/2 tsp kosher salt

1/2 tsp pepper

Zest of 1 lemon

1. In a small bowl whisk together the olive oil, kosher salt, pepper, and half of the lemon zest.

2. Brush mixture onto the lettuce and cabbage liberally

3. Place the lettuce and cabbage on the grill over direct high heat. Grill until the outside becomes lightly brown on all sides and remove. The Romaine lettuce will cook faster than the cabbage. The cabbage takes about 10-15 minutes to become slightly charred while the Romaine takes about 3-4 minutes.

4. Remove from the grill and place on a large platter.

Blackened Garlic Shrimp

1 lb large shrimp, peeled and tails on

2 tbsp olive oil

Juice of one lemon

1 tbsp garlic, chopped

1 tbsp fresh parsley, chopped

1/2 tsp red pepper flakes

1 tsp kosher salt

1 tsp black pepper

1. Peel and de-vein shrimp if necessary, leaving the tails on. Place them in a medium size bowl or Pyrex dish.

2. In a bowl, whisk together all the ingredients. Pour the marinade over the shrimp. Cover and let sit for about 30 minutes if possible.

3. After the shrimp has a had some time in the marinade, place the shrimp in a grill basket, or cast iron skillet. Something that is safe for use on the grill. If you are putting them on bamboo skewers, make sure to soak them in water for at least five minutes before using them with the shrimp. Otherwise, they will burn on the grill.

4. Grill the shrimp over medium heat, about 4 minutes on each side. Remove from the grill and place on top of the grilled lettuce. Squeeze the grilled lemon over top and drizzle olive oil over the plate it desired.

ingredients

instructions

RECIPE NOTES: