Grilled Shrimp Caesar Salad

Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 10-12

Ingredients for Dressing

  • Juice of 1 lemon
  • ½ cup Duke's Mayonnaise
  • 2 anchovy fillets, roughly chopped (optional)
  • 1 clove garlic, minced
  • ½ tsp. Dijon mustard
  • ⅛ tsp. Worcestershire sauce

Ingredients for Salad

  • 1 pound raw shrimp (21-30 count), peeled and deveined
  • 2 tsp. olive oil
  • 1 Tbsp. Sauer's Lemon Pepper Grill Seasoning
  • 1 (18-20 oz) package romaine hearts
  • 6 strips of bacon, cooked and chopped
  • ½ cup Parmesan cheese
  • 1-2 cups croutons


1. Combine dressing ingredients in the bowl of a food processor. Pulse until smooth; transfer dressing to a bowl, cover with plastic wrap and refrigerate until use.

2. Combine shrimp and olive oil in a bowl, toss to coat. Add seasoning and toss again making certain that shrimp are evenly coated with seasoning.

3. Grill shrimp over indirect heat for about 5 minutes, or until done. Remove from grill, set aside.

4. Prepare the romaine by cutting it crosswise into 1-inch ribbons. Rinse lettuce thoroughly, drain on paper towels.

5. In a large bowl combine lettuce and bacon.

6. Add dressing, toss to coat. Add croutons and cheese, toss again. Top the salad with grilled shrimp.

7. Serve immediately