A fresh and flavorful twist on a classic caesar salad. The charred lettuce and grilled shrimp skewers pair perfectly with the creamy homemade caesar dressing for a tasty summer meal!
Ingredients
Grilled Shrimp Skewers
- 20 ea raw shrimp size 16-20, peeled & deveined (~1.25lbs)
- 6 ea garlic cloves peeled & minced
- Zest of 1 lemon
- 1 tsp salt
- ½ tsp fresh ground black pepper
- ¼ cup olive oil
Caesar Dressing
- ⅔ cup full fat greek yogurt
- ⅓ cup grated parmesan cheese
- ¼ cup red wine vinegar
- 2 tbsp olive oil
- 4 cloves garlic
- 2 anchovies flat fillets, skinless
- 1 tsp salt
- 1 tsp fresh ground black pepper
Salad
- 3 hearts of romaine lettuce cut in half lengthwise
- salt & pepper
- olive oil
- ⅓ cup thick cut shaved parmesan cheese
Instructions
- Start by preparing your shrimp. Add peeled & deveined shrimp to a large mixing bowl. Add minced garlic cloves, lemon zest, salt, and pepper, and stir until evenly coated. Add your olive oil and toss again. Leave to marinade for 20 minutes at room temperature.*
- Blend ingredients for caesar dressing with a hand blender. Set aside.
- Preheat the grill to medium high heat (~350 - 400F), and grease cooking grates. My preferred method is dragging a paper towel dipped in olive oil over the grates with tongs.
- Rinse romaine halves thoroughly with water, being careful to keep the hearts intact, and pat dry. Sprinkle both sides evenly with salt and pepper. Brush all sides lightly with olive oil. Grill cut-side down for ~1 minute, or until lightly charred. Flip and repeat. Set aside.
- Prepare your shrimp skewers - add marinated shrimp to metal or wooden skewers**. You want the skewers to go through the tail end, and head so they resemble the letter “C.” Place on the medium-high grill, and cook for 2-3 minutes per side, or until tightly curled and slightly charred on both sides.
- Assemble your salad - to a large serving platter, add your grilled romaine hearts. Drizzle with caesar dressing, and top with shaved parmesan. Top with grilled shrimp skewers, and serve immediately. Enjoy!
Notes
*You can marinade shrimp for longer in the fridge, but you need to make sure shrimp is at room temperature before grilling.
**If using wooden skewers, soak in water for 15 minutes prior to cooking.
***You can also serve with grilled croutons. To do this, coat both sides of sourdough with olive oil and cook until you see char marks on both sides. Remove and cut into pieces.
**If using wooden skewers, soak in water for 15 minutes prior to cooking.
***You can also serve with grilled croutons. To do this, coat both sides of sourdough with olive oil and cook until you see char marks on both sides. Remove and cut into pieces.
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