Caesar Salad with Shrimp Skewers

Votes: 3

Time: 25 min.
Complexity: easily
Servings: 4

Your guests will never have tasted a Caesar salad like this. Surprise them with a unique way to serve their favorite appetizer by grilling it on skewers. These skewers feature all the essential ingredients of a classic shrimp Caesar salad: lettuce, croutons, jumbo shrimp, and, of course, a unique Parmesan-anchovy dressing, which is drizzled over the skewers before grilling. Thread all the ingredients tightly together to prevent the wooden skewers from burning, or use metal skewers. Serve two skewers per person with extra dressing and enjoy a smoky Caesar salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g large shrimp, peeled, deveined and tailed
0.5 cup mayonnaise
1/4 cup + 2 tablespoons extra-virgin olive oil
3 anchovies in oil, chopped
2 small cloves of garlic, grated
Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
60 g Parmesan, finely grated (about 1.5 cups)
1 French baguette, 15 cm long.
2 hearts of romaine lettuce
Special equipment: 8 metal or wooden skewers, 25 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, baguette, romaine lettuce, Parmesan cheese, mayonnaise, garlic, Anchovies

Cooking the dish according to the recipe:

In a bowl, combine mayonnaise, 1/4 cup olive oil, anchovies, garlic, lemon zest and juice, and 1/2 teaspoon freshly ground black pepper. Add 1 cup Parmesan and stir. Season with salt and pepper to taste.
Preheat a large grill pan or outdoor grill to high heat. Slice the baguette in half lengthwise, like a sandwich. Then slice each half into 8 equal pieces, about 2 cm thick. Place the bread slices on a baking sheet or large plate and set aside.

Cut the romaine lettuce hearts lengthwise into quarters and cut each quarter into 2-cm pieces, making sure they're not falling apart. You'll need 24 pieces in total.
To assemble, carefully thread 1 piece of Romano onto a skewer, making sure the thickest part is in the center. Then thread 1 piece of baguette onto the skewer and repeat until you have 3 pieces of Romano and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, piercing them through the tail and head. When everything is threaded, leave a maximum of 1 cm of exposed tip on the skewers. This will prevent you from soaking the skewers in water if you're using wooden ones.
Place the assembled skewer on a baking sheet. Repeat with the remaining seven skewers and ingredients. Place 0.5 cups of dressing in a small bowl and stir in the remaining olive oil. Generously coat the kebabs with the dressing.
Place the skewers on the grill and cook until the bread and lettuce are lightly charred and the shrimp are just cooked through, about 3 minutes, turning the skewers as needed for even cooking. If the shrimp are still raw when the bread is toasted, use tongs to press them onto the hot grill grate.
Transfer the skewers to a large platter and sprinkle with the remaining Parmesan cheese. Serve immediately with the remaining dressing.

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