Transform a classic side into a delightful main course with this Grilled Shrimp Caesar Salad Supreme. Perfect for summertime dining, this recipe takes advantage of your barbecue for a smoky, char-grilled flavor. It's a fresh and satisfying dish that's sure to impress your guests with its balance of crisp greens, succulent shrimp, and a homemade dressing that beats any store-bought variety.
Ingredients:
For the Caesar Dressing:
- 1 cup milk
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 2 cloves garlic, minced
- 4 anchovy filets, rinsed, patted dry, and minced (or capers, if preferred)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pepper, to taste
For the Salad:
- 2 small hearts of Romaine lettuce, halved lengthwise with core intact
- Juice of 1/2 a lemon
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of cayenne pepper
- 16 large shrimp, peeled and thawed
- Shredded Parmesan cheese (Canadian preferred), for garnish
- Croutons, for garnish
- Optional: cooked bacon bits, for garnish
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Equipment:
- Medium mixing bowl
- Grill or barbecue
- Skewers (preferably bamboo, soaked in water for 30 minutes)
Instructions:
1. Begin by preparing the Caesar dressing. In a medium bowl, combine the milk, mayonnaise, and lemon juice. Whisk the ingredients until thoroughly combined.
2. Add the minced garlic, minced anchovies (or capers), Worcestershire sauce, Dijon mustard, salt, and pepper. Whisk again until everything is well incorporated. Taste and adjust seasoning as needed. Set the dressing aside.
3. In a separate bowl, create a marinade by mixing lemon juice, olive oil, a pinch of salt, and a pinch of cayenne pepper.
4. Brush the cut sides of the Romaine hearts with the lemon marinade generously.
5. Toss the shrimp in the remaining marinade until they are evenly coated. Then, carefully skewer the shrimp, making it easier to grill.
6. Preheat your grill to medium-high heat. Place the marinated Romaine hearts cut side down onto the grill, along with the shrimp skewers. Grill the Romaine hearts, turning once, until they have nice grill marks. Grill the shrimp, turning frequently, until they are opaque and cooked through.
7. To assemble the salad, set a grilled Romaine half on each plate. Top with grilled shrimp, a generous sprinkle of croutons, and shaved Canadian Parmesan cheese.
8. Drizzle the homemade Caesar dressing over the salad and garnish with optional bacon bits if desired.
9. Serve immediately, and enjoy your warm, grilled Caesar salad masterpiece.
Cooking Tips:
Ensure that your bamboo skewers are soaked to prevent burning on the grill. Using a vegetable peeler for the Parmesan cheese will create elegant shavings to top your salad.
This recipe is attributed to the author Dairy Farmers of Canada and their YouTube channel https://www.youtube.com/@DairyfarmersCa.
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Caesar Salad with Grilled Shrimp – Caesar with grilled shrimp.