I love to make this recipe and hope that you will too!
Caesar Salad with Jumbo Shrimp
Serving Size – 1 person
1 large head romaine lettuce
1 recipe Caesar salad dressing from recipe below or favorite bottled dressing
20 jumbo shrimp, peeled with tails on
Kosher salt and freshly ground black pepper
½ cup grated Parmesan cheese
1 cup croutons, preferably homemade
1 teaspoon sea salt
1 teaspoon fresh ground pepper
3-5 garlic cloves, minced
1 anchovies or 2 teaspoons anchovy paste
1 tablespoon strong Dijon mustard
Juice of a lemon
2 teaspoons Worcestershire sauce
½ – 2/3 cup olive oil
Grilling Method: Direct/Medium Heat
Wash and dry lettuce leaves, cut or tear into 1-inch pieces, set aside.
Brush shrimp with oil, season with salt and pepper. Place directly on the cooking grate, turning once halfway through the cooking time, about 5-8 minutes total or until completely cooked through. Let cool. To assemble salads, toss lettuce with just enough dressing and cheese to coat the leaves. Top each salad with equal amounts of shrimp, croutons and a sprinkling of parmesan cheese. Serve immediately.
Make the dressing by mixing the salt, pepper, garlic, anchovies and Dijon mustard into a paste in a small bowl. Add the lemon juice and the Worcestershire sauce to the paste; mix well. Slowly whisk in the oil until smooth and creamy. Season to taste. Set aside. The dressing will keep in a jar in the refrigerator for 2 weeks.