HEPP'S Rosemary- Lemon Grilled Shrimp Salad

April 05, 2013

LEMON ROSEMARY SALAD   When the sun is shining and the temperature rises who can resist a light crunchy refreshing salad?  This is perfect for summer days and nights. serves 3 to 4 people


  • 1 pound large shrimp, peeled and deveined
  • 2 heads romaine lettuce
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 1/4 sliced almonds
  • 1 teaspoon HEPP'S Rosemary sea salt
  • Juice and zest from 1 lemon
  • HEPP'S Cyprus flake sea salt
  • Freshly ground white pepper


  1. Chop romaine ( or any other mixture of fresh greens) and place in large bowl, set aside be sure they have been washed and dried.
  2. In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with HEPP'S Cyprus flake sea salt and pepper. Toss to coat.
  3. Preheat pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with teaspoon HEPP'S Rosemary sea salt and lemon zest; serve immediately.
Alternatives: HEPP'S Black Lava sea salt, HEPP'S Aussie Flake or HEPP's Applewood smoked sea salt all can be using instead of Cyprus flake. 

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