Grilled Shrimp Caesar Salad With Homemade Light Caesar Dressing Recipe Diethood

CAESAR SALAD WITH GRILLED SHRIMP

Steps:

• In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
• In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
• Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
• Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.

GRILLED CAESAR SALAD WITH SHRIMP

Steps:

• Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.
• Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.
• Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.
• Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.
• Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.
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GRILLED SHRIMP CAESAR SALAD

Steps:

• Preheat your oven to 350 degrees F. Toss the torn bread with the grated garlic, olive oil and a pinch of salt, distribute in a an even layer on a baking tray. Transfer to the oven to bake until lightly golden brown, about 10 minutes.
• In a large wooden bowl* whisk together the anchovy and grated garlic until a paste forms. Use the whisk to break up the anchovies. Next, add in the egg yolks, dijon mustard, Worcestershire and lemon juice then whisk to combine. *note: If you don't have a wooden salad bowl like this you can make the dressing in any large bowl just finely mince the anchovy and garlic before you get started.
• Next, begin slowly streaming in the neutral oil while whisking continuously until the mixture is thick, creamy, and pale yellow. Last, whisk in the parmesan cheese and a few generous turns of freshly cracked black pepper.
• Preheat a grill to medium-high heat. Toss the shrimp with the neutral oil and old bay seasoning. Grill the shrimp for 2-3 minutes per side.
• Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are wilted or blemished. Cut or tear the romaine into bite-sized pieces then transfer to a colander and wash, then spin dry in a salad spinner.
• Add the lettuce into the bowl with the dressing along with the croutons and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing. Divide the salad between plates, top with extra grated parmesan cheese, black pepper and 3-4 shrimp per salad.

GRILLED SHRIMP CAESAR SALAD

Steps:

• Combine ½ cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
• Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
• Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.

GRILLED SHRIMP-CAESAR SALAD

Steps:

• Heat grill to medium heat.
• Mix 2 Tbsp. dressing, lemon juice and pepper in large bowl. Add shrimp; toss to coat.
• Grill shrimp 2 to 3 min. on each side or until shrimp turn pink.
• Toss lettuce with tomatoes, croutons and remaining dressing in serving bowl. Top with shrimp and cheese.