This is a quick and easy dish to make at the end of a busy summer day. With two cooks working together, you'll have the prep done in minutes. If you want to speed it up even more, don't bother to measure the ingredients for the shrimp marinade. A drizzle, a squeeze and a few dashes will do just fine. You'll still end up with amazingly flavorful shrimp. We use a perforated grilling pan to cook ours (it sits on top of the grill grate and keeps smaller foods from falling into the fire), but if you don't have one, you can thread the shrimp onto skewers.
For the Caesar dressing, we've given you the classic recipe which includes a raw egg yolk, but we've included the substitute amount of mayonnaise. If you're uncomfortable using raw egg, go ahead and use the mayo. You won't lose any flavor in the bargain.
Speaking of flavor, we're begging you not to eliminate the anchovies. Yes, they're a little creepy looking jammed together in that little jar (or tin), but they add a saltiness and a complex flavor that you really can't get without them. We swear on our salad tongs that they won't make your dressing taste fishy.
Ready for a fabulous, light summer meal? Grab a partner (because the whole point is to have fun cooking with someone you love), pour a few glasses of your favorite beverage and turn on some great music. Let's get cooking!
Caesar Salad with Spicy Grilled Shrimp
For the Spicy Shrimp:
1 lb. shrimp, shelled and deveined, tails removed
2 tablespoons olive oil
juice of 1 lemon
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce (adjust to taste)
1/2 teaspoon freshly ground black pepper
For the Caesar Salad:
1 head romaine lettuce
1 egg yolk or 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 cloves garlic, finely chopped
6 anchovy fillets
juice of 1 lemon
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil
1/2 cup freshly grated Parmesan cheese
1 small red onion, thinly sliced
1 cup salad croutons, homemade or prepackaged
1/2 cup freshly shaved Parmesan cheese*
In a large bowl, combine shrimp, olive oil, lemon juice, hot sauce, garlic powder and black pepper. Toss until shrimp are well coated. Cover and refrigerate for 30 minutes.
Rinse romaine lettuce leaves and spin or pat dry. Tear or cut into bite sized pieces and place in a large salad bowl. Thinly slice red onion and separate into individual rings. Add to lettuce.
In cup of food processor combine egg yolk (or mayonnaise), Dijon mustard, garlic, anchovies, lemon juice, sea salt and black pepper. Process until smooth. With food processor running, slowly pour olive oil through feed tube. Remove lid and add 1/2 cup grated Parmesan cheese. Replace lid and process for an addition 10 - 20 seconds. Drizzle dressing, a little at a time, over romaine lettuce and red onion rings. Toss to coat. Lettuce should be coated, but not soggy.
Light charcoal grill or preheat gas grill to medium high heat. Grill shrimp until pink, about 3 minutes per side.
Divide salad between four serving plates. Top each serving with shaved Parmesan, croutons and grilled shrimp. Serve immediately.
Looking for a wine pairing? Sauvignon Blanc is a good choice.
*To shave Parmesan cheese, run a vegetable peeler along the edge of the block or use the large slicing edge of a box grater to create large, thin shavings.
Willoughby
For the Caesar dressing, we've given you the classic recipe which includes a raw egg yolk, but we've included the substitute amount of mayonnaise. If you're uncomfortable using raw egg, go ahead and use the mayo. You won't lose any flavor in the bargain.
Speaking of flavor, we're begging you not to eliminate the anchovies. Yes, they're a little creepy looking jammed together in that little jar (or tin), but they add a saltiness and a complex flavor that you really can't get without them. We swear on our salad tongs that they won't make your dressing taste fishy.
Ready for a fabulous, light summer meal? Grab a partner (because the whole point is to have fun cooking with someone you love), pour a few glasses of your favorite beverage and turn on some great music. Let's get cooking!
Caesar Salad with Spicy Grilled Shrimp
For the Spicy Shrimp:
1 lb. shrimp, shelled and deveined, tails removed
2 tablespoons olive oil
juice of 1 lemon
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce (adjust to taste)
1/2 teaspoon freshly ground black pepper
For the Caesar Salad:
1 head romaine lettuce
1 egg yolk or 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 cloves garlic, finely chopped
6 anchovy fillets
juice of 1 lemon
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil
1/2 cup freshly grated Parmesan cheese
1 small red onion, thinly sliced
1 cup salad croutons, homemade or prepackaged
1/2 cup freshly shaved Parmesan cheese*
In a large bowl, combine shrimp, olive oil, lemon juice, hot sauce, garlic powder and black pepper. Toss until shrimp are well coated. Cover and refrigerate for 30 minutes.
Rinse romaine lettuce leaves and spin or pat dry. Tear or cut into bite sized pieces and place in a large salad bowl. Thinly slice red onion and separate into individual rings. Add to lettuce.
In cup of food processor combine egg yolk (or mayonnaise), Dijon mustard, garlic, anchovies, lemon juice, sea salt and black pepper. Process until smooth. With food processor running, slowly pour olive oil through feed tube. Remove lid and add 1/2 cup grated Parmesan cheese. Replace lid and process for an addition 10 - 20 seconds. Drizzle dressing, a little at a time, over romaine lettuce and red onion rings. Toss to coat. Lettuce should be coated, but not soggy.
Light charcoal grill or preheat gas grill to medium high heat. Grill shrimp until pink, about 3 minutes per side.
Divide salad between four serving plates. Top each serving with shaved Parmesan, croutons and grilled shrimp. Serve immediately.
Looking for a wine pairing? Sauvignon Blanc is a good choice.
*To shave Parmesan cheese, run a vegetable peeler along the edge of the block or use the large slicing edge of a box grater to create large, thin shavings.
Willoughby
Comments
Yum!
Happy Monday, sweet lady.