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
Preparation
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
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
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.