Citrus Caesar Salad

By Lv2tri

Ingredients

• FOR THE SHRIMP—
• 1 navel orange
• 1 lemon
• 1 lime
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. chopped fresh oregano
• 2 tsp. minced garlic
• 1 ⁄2tsp. red pepper flakes
• 1 ⁄2tsp. kosher salt
• 20 large shrimp, peeled and deveined (about 1 lb.)
• FOR THE SALAD—
• 1 tsp. Dijon mustard
• 1 tsp. minced garlic
• 1 ⁄2tsp. honey
• 1 ⁄2tsp. anchovy paste
• Kosher salt and black pepper to taste
• 1 ⁄4cup extra-virgin olive oil
• 1 ⁄4cup grated Parmesan
• 1 head romaine lettuce, chopped (8–10 cups)
• 2 avocados, pitted, peeled, and sliced
• 1 cup halved cherry tomatoes
• 2 eggs, hard-cooked and cut into wedges
• Total time: 50 minutes

Preparation

Step 1

Zest the orange, lemon, and lime. Mince the zests together; reserve 1 Tbsp. for the salad dressing. Juice the orange, lemon, and lime. Combine the juices; reserve 1/4 cup for the salad dressing.

Combine the remaining zest and remaining juices in a bowl for the marinade with the 2 Tbsp. oil, oregano, the 2 tsp. garlic, pepper flakes, and the 1/2 tsp. salt. Add shrimp; toss to coat. Chill shrimp until ready to grill, up to 1 hour.

Preheat grill to medium-high heat.

Whisk together the reserved 1 Tbsp. zest and 1/4 cup juices with Dijon, the 1 tsp. garlic, honey, anchovy paste, salt, and pepper in a bowl for the dressing. Whisk in the 1/4 cup oil until mixture is emulsified. Stir in Parmesan; set dressing aside. Just before serving, combine romaine, avocados, and tomatoes in a large bowl; toss with reserved dressing.

Thread five shrimp each onto four metal or soaked bamboo skewers. Grill shrimp, covered, over direct heat for 2 minutes per side.

Serve salad with egg wedges and shrimp skewers.

Steps to Success:
1. Zest the orange, lemon, and lime, then mince the zests together. They add intense citrus flavors to this salad.
2. A shallow dish allows all of the shrimp contact with the marinade. Be sure not to marinate the shrimp too long or they’ll become tough.