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 Visually, this meal is tacky and outdated, but hey, in the comfort of my home, this meal will be devoured in seconds.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.

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