Wednesday, May 25, 2016

Grilled Shrimp Caesar Salad

Remember that Grill Pan I won a couple of weeks ago?
I used it tonight for the Grilled Shrimp Caesar Salad. I saw a recipe a while ago. I worked from home today so I was able to make it for dinner. I used the recipe for cooking the shrimp from Cooking Light, but we like the Caesar Dressing from Lidia Italian-American Kitchen.

Caesar Salad Dressing from Lidia's Italian-American Kitchen-

2 tbsp red wine vinegar
2 tbsp fresh lemon juice
4 cloves of garlic
4 anchovy fillets
1/3 cup extra virgin olive oil
1 tbsp Dijon mustard
1 hard-boiled egg yolk
1/2 tsp salt
1/2 tsp Worcestershire sauce
fresh ground black pepper
Romaine lettuce, or anything you prefer

Combine the vinegar, lemon juice, garlic, and anchovies in a blender or work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there is not enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper, and remaining olive oil if any.  Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated. Pour over greens and toss to cover the lettuce.

The Grilled Shrimp-

2 teaspoons extra-virgin olive oil
Cooking spray
1 pound peeled and deveined extra-large shrimp
Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan.

Toss the grilled shrimp with the salad.

I also made croutons to go with the salad.

No comments: