Caesar Salad With Grilled Shrimp |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Caesar Salad I pieced together from all over the place. Enjoy! Ingredients:
3 garlic cloves |
4 anchovy fillets, chopped |
1/4 cup fresh lemon juice |
1 tablespoon dijon mustard or 1 tablespoon worcestershire sauce |
1/2 cup olive oil |
1/4 cup finely grated parmesan cheese |
salt & freshly ground black pepper |
3 small romaine lettuce, coarsely torn |
1/2 cup drained sun-dried tomato packed in oil, cut into thin strips |
1 1/2 ounces shaved parmesan cheese |
1 lb large shrimp, peeled and deveined (20 to 24 per pound) |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons lemon juice |
Directions:
1. To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil and cheese. Season the dressing, to taste, with salt and pepper.
2. To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.
3. To make the shrimp: Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.
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