Grilled Shrimp Caesar Salad

By gvcathy

Ingredients

• 1/4 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• 1 oil-packed anchovy fillet, drained and mashed to a paste
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1/2 small garlic clove, minced
• 7 teaspoons extra-virgin olive oil, divided
• Cooking spray
• 1 pound peeled and deveined extra-large shrimp
• 2 ounces whole-wheat French baguette, cut into 8 slices
• 10 cup baby romaine lettuce

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. 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. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.

3. Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.