Caesar Salad with Grilled Shrimp

I must admit, if I saw this on a restaurant menu, I would scoff. Visually, this meal is tacky and outdated, but hey, in the comfort of my home, this meal will be devoured in seconds.

I served this salad with a few potato rolls to round out the meal, and I was more than happy with it. And it only cost us about $9.

Ingredients for 2:

  • ½ pound shrimp, peeled and deveined
  • 1 10-ounce bag of Romaine lettuce
  • 4 garlic cloves, peeled
  • 5 anchovy fillets
  • 1 lemon, juiced
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • Olive oil
  • Grated Parmesan

In a food processor, add the cloves and anchovy fillets. Pulse for a few seconds and then add lemon juice, yolk, and mustard. Add olive oil in a steady stream until desired consistency is desired. Season with salt and pepper and then refrigerate until use.

Season the shrimp with salt and pepper and set aside.

Heat a grill pan to medium-high heat. Add olive oil and grill shrimp for 2 minutes on each side, or until cooked thoroughly. Remove pan from heat.

Toss the lettuce with the dressing and top with grill shrimp. Sprinkle with cheese and serve immediately.

Published in: on May 6, 2011 at 12:13 pm  Leave a Comment  
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