Skip to main content
Close

Print This Recipe

Grilled Caesar Salad with Lemon-Garlic Shrimp

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    11 minutes

Ingredients

1 lb. large shrimp, peeled, deveined
1 Tbsp. olive oil (shrimp)
3 Tbsp. fresh lemon juice (shrimp)
3 cloves garlic, minced (shrimp)
1/2 tsp. freshly ground black pepper (shrimp)
3 anchovies (salad)
3 cloves garlic ( salad)
1/4 cup extra-virgin olive oil (salad)
4 tsp. Dijon mustard (salad)
2 Tbsp. fresh lemon juice (salad)
1/2 cup Parmesan cheese, grated, divided (salad)
1/4 tsp. freshly ground black pepper (salad)
3 or 4 sprays olive oil cooking oil spray (salad)
8 (1/4-inch-thick) baguette slices (salad)
2 hearts of romaine , halved lengthwise (salad)
1 lemon, cut into 8 wedges (salad)
Grilled Caesar Salad with Lemon-Garlic Shrimp

Directions

1. Prepare the shrimp. In a large bowl, toss shrimp with oil, lemon juice, garlic, and pepper. Let marinate for 15 minutes.
2. While the shrimp marinates, prepare the salad dressing. In a blender or a food processor, combine anchovies, garlic, oil, mustard, and lemon juice; blend until emulsified and smooth. Add 1/4 cup of the Parmesan and pepper and blend until well combined.
3. Heat a grill to medium and spray with olive oil cooking spray. Spray baguette slices and grill, turning once, until toasted, about 2 minutes. Transfer to a plate.
4. Grill romaine hearts, cut side down, until grill marks appear, about 3 minutes. Place on 4 plates, grilled side up.
5. Thread marinated shrimp onto 4 or 8 skewers (depending on the length) along with 1 or 2 lemon wedges. Grill until shrimp are cooked through and the lemon is lightly charred, 2 to 3 minutes per side.
6. Place shrimp on romaine and drizzle with the dressing. Sprinkle each with 1 tablespoon of the remaining Parmesan. Serve with toasted baguette slices.
Source: Hannaford fresh Magazine, September - October 2012

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 440 kcal (22%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 5 g (23%)
Cholesterol 175 mg (58%)
Sodium 920 mg (38%)
Total Carbohydrates 26 g (9%)
Dietary Fiber 2 g (8%)
Protein 32 g (53%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading