Grilled Shrimp Caesar Salad
SERVES 2
Ingredients
Caesar Dressing
1 lemon, juiced 1/2 cup olive oil 2 egg yolks
6 anchovies
1 clove garlic, peeled
1 tbsp. mustard
1/2 tsp. Worcestershire sauce salt & pepper to taste
Croutons
1 cup cubed baguette 1/2 tbsp. garlic powder 1/2 tsp. sea salt
2 tbsp. olive oil
Shrimp Marinade
2 tbsp. olive oil
1 tsp. sea salt
1 tsp. black pepper, ground 1 tbsp. lemon juice
Grilled Shrimp
12 shrimp, extra large (16/20 ct.) peeled & deveined
2 tbsp. olive oil 1 tsp. sea salt
1 head romaine, chopped
1/4 cup Parmesan cheese, grated
Directions
1. Caesar dressing: combine egg yolks, anchovies, garlic, and 1 tbsp. lemon juice in a food processor. Very slowly, drizzle in half of the olive oil (1/4 cup). Add remaining olive oil, lemon juice, mustard, and Worcestershire sauce. Season with salt and pepper, to taste.
2. Croutons: in a bowl, toss the cubed bread with garlic powder, sea salt, and olive oil. Grill croutons on all sides on medium heat.
3. Shrimp marinade: in a bowl, combine olive oil, sea salt, black pepper, and lemon juice.
4. Toss shrimp in marinade. Grill on each side until done.
5. In a bowl, combine romaine, croutons, and 1/2 cup Caesar dressing. Toss gently.
6. Divide the salad between two plates. Top with six shrimp each. Sprinkle with Parmesan cheese before serving.
Eric’s Tip: Salmon or tuna fillets work well with this dish too!