Shrimp Caesar salad takes a traditional side salad and makes it a main meal - all done on the barbecue.
© 2015 Milk Calendar - August 2015
- Barbecue (or other type of grill)
- 2 medium mixing bowls
- Barbecue brush
- 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
- 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
- Oil grill and preheat barbecue to medium-high heat.
- Prepare the dressing: In a medium bowl, whisk together milk, mayonnaise, lemon juice, garlic, anchovies, Worcestershire, Dijon, salt and pepper.
- 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.
- 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.
- 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.