Grilled Shrimp Caesar Salad

By garciamoss

Ingredients

• Shrimp:
• 1/2 pound shrimp, peeled and deveined (10-12 shrimp)
• 1-2 tablespoons fresh lemon juice
• 2 cloves garlic, crushed
• 1 1/2 teaspoons lemon zest
• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste
• Salad:
• 4 cups romaine lettuce, roughly torn or chopped
• 2 tablespoons pasteurized egg substitute
• 1 clove garlic, minced
• 1-2 tablespoons olive oil
• 1/4 cup parmesan cheese, very finely sliced or grated
• 1 teaspoon anchovy paste (optional)
• 1 tablespoon fresh lemon juice
• dash of Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste
• Croutons:
• 4 pieces French bread
• 1 tablespoon olive oil
• 1 clove garlic
• salt and pepper, to taste

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 325º F.
Halve your garlic and rub cut sides on all sides of the bread slices.
Cut your bread into 1/2-1-inch cubes and drizzle with olive oil, then add salt and pepper.
Place bread cubes on baking tray in a single layer and bake for 10 minutes, or until golden and crisp.
In a pan, over medium heat, add olive oil and wait until hot before adding shrimp, crushed garlic cloves, lemon zest and salt and pepper. Cook until shrimp is opaque, 2-3 minutes per side. Take off heat, remove garlic cloves, drizzle with lemon juice and set aside.
For the salad dressing, combine and mix all of the “Salad” ingredients except the lettuce and parmesan. Add in the romaine and croutons and toss well. Add shrimp and, if needed, adjust seasoning.
Garnish with Parmesan cheese on top.