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Grilled Shrimp Caesar Salad


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Ingredients

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  • For the dressing ~
  • 4 tablespoons mayonnaise
  • 1 teaspoon spicy mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Juice of ½ lemon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup extra virgin olive oil
  • ¼ cup shredded Parmesan cheese
  • For the salad ~
  • 4 1-inch thick slices of Italian bread
  • 1 pound jumbo shrimp (peeled and deveined)
  • Extra virgin olive oil
  • Salt and pepper
  • 8 cups of chopped romaine lettuce
  • 1 pint cherry tomatoes cut in half
  • 1 medium cucumber (diced)
  • 2 avocados (diced)
  • Shredded Parmesan cheese for sprinkling

Instructions

  1. For the dressing, add the mayonnaise, spicy mustard, Worcestershire sauce, garlic powder, lemon juice, salt and pepper to a 2-cup jar with a lid. Stir to combine. Add the olive oil and Parmesan cheese and screw the top on the jar. Shake vigorously until the dressing is thoroughly mixed. Set aside.
  2. For the salad, heat a grill to medium high heat. Brush the bread with olive oil and season with salt and pepper. Toss the shrimp with 1 tablespoon of olive oil and season with salt and pepper. Grill the bread about 1 to 2 minutes per side or until nicely charred. Grill the shrimp about 2 minutes per side or until just cooked through. Remove the bread and shrimp for the grill and set aside.
  3. In a large bowl, add the lettuce, tomatoes, cucumber, and avocados. Cut the grilled bread into about 1-inch squares and add to the bowl along with the shrimp.
  4. Pour about a ½ cup of the dressing over the salad. Toss the salad to coat with the dressing. Taste the salad to see if more dressing is needed. Sprinkle with extra Parmesan cheese and serve.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: entree