Grilled Shrimp Caesar

Shrimp Caesar salad takes a traditional side salad and makes it a main meal - all done on the barbecue.


  • Barbecue (or other type of grill)
  • 2 medium mixing bowls
  • Whisk
  • Knife
  • Barbecue brush
  • Skewers


  • Dressing:
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) mayonnaise
  • 2 tsp (10 mL) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 anchovy fillets, rinsed, patted dry and minced (optional)
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) pepper
  • Salad:
  • 2 small hearts of romaine lettuce
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) salt
  • Pinch of cayenne pepper
  • 16 large peeled shrimp (thawed if necessary), about 3/4 lb (375 g)
  • 1/2 cup (125 mL) croutons
  • 1/4 cup (60 mL) coarsely grated parmesan


  1. Oil grill and preheat barbecue to medium-high heat.
  2. Prepare the dressing: In a medium bowl, whisk together milk, mayonnaise, lemon juice, garlic, anchovies, Worcestershire, Dijon, salt and pepper.
  3. Prepare the salad:  Slice romaine in half lengthwise, leaving core intact.  In a medium bowl, whisk together lemon juice, oil, salt and cayenne.  Lightly brush over cut side of romaine.  Set romaine aside on a tray.  Place shrimp in remaining lemon juice mixture.  Stir to coat.  Skewer shrimp for easier grilling.
  4. Place romaine cut-side down on grill.  Place shrimp on grill.  Barbecue romaine, turning once, and shrimp, turning frequently, until marks appear on both and shrimp are cooked through, about 5 minutes.
  5. Set each romaine half on a plate.  Scatter with shrimp and croutons.  Drizzle with dressing.  Sprinkle with parmesan.  Refrigerate remaining dressing for up to two days.
Variation:  Skip the anchovies and add capers to the dressing, then sprinkle salad with cooked bacon bits.
Cooking tip:  If using wooden skewers, pre-soak skewers in water to prevent them from burning on the grill.