Mexican grilled Shrimp Caesar Salad

By Carolanne

Ingredients

• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 1/2 pounds peeled and deveined lg shrimp
• 1/4-1/2 tsp cayenne pepper
• 5 Tbsp olive oil
• Kosher salt and black pepper
• 1 Tbsp red wine vinegar
• 1 tsp Worcestershire suce
• 1/4 jalapeno pepper, finely chopper
• 1 clove garlic, finely chopped
• 1 sm head romaine lettuce, leaves torn (6 cups)
• 1/2 sm jicama or 1 Granny Smith apple, peeled and cut into matchsticks
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled Cotifa, queso fresco, or Feta (2 oz)

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Heat oven to 350. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6-8 minutes.

2. Heat grill to medium-high heat. In a medium bowl, toss the shrimp with the cayenne, 1 Tbsp of the oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill until opaque throughtout, 2-3 minutes per side.

3. In a large bowl, combine the vinegar, Worcestershire, jalapeno, garlic, the remaining 4 Tbsp of oil, and 1/4 tsp eack salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.