Mexican Grilled Shrimp Caesar Salad

By mahto

Ingredients

• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 1/2 pounds peeled and deveined large shrimp
• 1/4 to 1/2 teaspoon cayenne pepper
• 5 tablespoons olive oil
• kosher salt and black pepper
• 1 tablespoon red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 jalapeño pepper, finely chopped
• 1 clove garlic, finely chopped
• 1 small head romaine lettuce, leaves torn (6 cups)
• 1/2 small jicama or 1 Granny Smith apple, peeled and cut into matchsticks
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled Cotija, queso fresco, or Feta (2 ounces)

Preparation

Step 1

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

Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and
¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.

In a large bowl, combine the vinegar, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoo each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.