Grilled Shrimp Caesar Salad
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REVIEWS)
PREP:
10 minutes
TOTAL:
20 minutes
SERVES:
2
There’s your normal Caesar salad, then there’s grilled shrimp caesar salad. And I’m talking about grilling it all.
From grilling shrimp to grilling the romaine lettuce.
It’s a fun summer twist on one of my favorite salads. I made a super easy from scratch caesar dressing which has everyones favorte – anchovies!
In case your sarcasm filter wasn’t turned on, I’ve not heard many a people rant and rave about anchovies.
But for some reason no one seems to complain about it in Caesar dressing
I grilled up these colossal shrimp, that are just as good as lobster. Whenever I feel like splurging I always go for these shrimp!
You could easily replace lobster with colossal shrimp in this smoked lobster roll with old bay season chips recipe
This is a fun way to do grilled shrimp Caesar salad. grilling up a wedge of romaine lettuce and letting everyone cut it as they eat also cuts down on prep time.
To save prep time, make ahead the Caesar dressing, thaw your shrimp, and your dinner is done in 10 minutes.
Perfect for those warm summer days when I get home from work and too lazy to cook, but just cant get my butt back into the hot car to pick up dinner.
PRO TIP: grill up a crusty bread like a ciabatta, and you’ve got an awesome crouton to add to this grilled shrimp Caesar salad!
Grilled Shrimp Caesar Salad
Ingredients
FOR THE CAESAR DRESSING
- 1 lemon
- 1 tsp Worcestershire sauce
- 1 tsp anchovy paste
- 1 tsp dijon mustard
- 1 clove garlic minced
- 3/4 cup mayonnaise 1 cup for a thicker dressing
- 1/4 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/2 cup fresh grated Parmesan cheese
FOR THE CAESAR SALAD
- 1 lb colossal shrimp or your favorite sized shrimp
- 4 tbsp unsalted butter
- 1 lemon
- 1 clove garlic mince
- 2 romaine lettuce hearts
- 1 loaf ciabatta bread
- 1/4 cup shaved Parmesan cheese
Instructions
FOR THE CAESAR DRESSING
- In a bowl, juice a whole lemon, then whisk in anchovy paste, Dijon mustard Worcestershire, and minced garlic.
- Whisk in mayonnaise, salt , pepper and freshly grated Parmesan cover and let sit in the fridge. This will last up to seven days
FOR THE SALAD
- In a small pan, melt butter and minced garlic. Once melted, take off heat and squeeze in lemon juice.
- In a bowl add shrimp and pour over lemon mixture and toss.
- Add to a preheated grill on high and grill until shrimp becomes opaque. Add romaine lettuce hearts and buttered ciabatta in the last minute to toast.
- Top each wedge with shrimp, toasted ciabatta cut into cubes. Drizzle Caesar dressing and top with shaved Parmesan cheese. Grate some more fresh cracked black pepper to taste and serve. Enjoy!
Nutrition
