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Grilled Caesar Salad with Shrimp

Grilling both the shrimp and the romaine lettuce make this a topnotch midday meal. 
 
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 57 minutes
Servings 4 servings

Ingredients

  • 1 tbsp shrimp paste or 5 anchovy fillets crushed into a paste
  • 2 cloves of garlic crushed
  • 4 egg yolks
  • juice of 2 lemons about 4 tbsp
  • 1 1/2 tsp dijon mustard
  • 1 tbsp Worcestershire Sauce WS
  • 1/2 + 1 tbsp cup olive oil separated
  • 1/2 cup vegetable oil
  • 1 cup grated parmesan cheese separated
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 1/2 lbs peeled and deveined large or jumbo shrimp
  • 3 hearts of romaine rinsed and halved lengthwise
  • croutons for garnish

Instructions

  • Place a large mixing bowl on a damp paper towel to prevent it from moving. Whisk together the shrimp paste (or anchovy paste), garlic, and egg yolks until smooth. Add the lemon juice, mustard and WS.
  • Pour the 1/2 cup of olive oil into the bowl in a slow, steady stream, whisking constantly to begin forming the emulsion. Add the vegetable oil in the same manner. Whisk constantly until your dressing leaves ribbon-like marks in itself.
  • Whisk in a 1/2 cup of parmesan cheese and season to taste with salt and pepper. Divide into two equal portions. Refrigerate one portion for later. 
  • Toss the shrimp in the other portion to coat thoroughly. Allow the shrimp to marinate in the Cesar dressing for no more than 20 minutes.
  • Preheat your grill to medium heat (300°F).
  • Brush the romaine lettuce halves with the remaining olive oil and season with salt and pepper. 
  • Drain the shrimp and grill, along with the lettuce (on the other side of the grill) for 7 minutes. Turn the shrimp once halfway through cooking. Don't turn the lettuce unless it begins to char too much. Remove both from the grill and allow to cool. 
  • Chop the romaine into large pieces (about 1"). Toss with the remaining dressing and plate. Top with the shrimp, a sprinkling of parmesan cheese and croutons, if desired. Enjoy!