Summer Caesar Salad with Shrimp

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 619, total fat 47 G., saturated fats 9 G., proteins 35 G., carbohydrates 20 G., fiber 9 G., cholesterol 196 mg, sodium 1339 mg, sugar 7 G.

If you're looking to impress your guests with a unique take on the good old Caesar salad, this easy yet effective method will do the trick: shrimp and croutons are grilled and served directly on wooden skewers over the salad in a traditional dressing.

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:

2.5 tbsp freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2-3 cloves of garlic
3/4 cup extra-virgin olive oil, plus extra for greasing
2 tsp Worcestershire sauce
0.5 tbsp. grated parmesan
450 g large shrimp (20/25), peeled and deveined
1 baguette, 30 cm long, cut into cubes (about 24 pieces)
8 pickled hot cherry peppers
4 romaine lettuce hearts, halved lengthwise
Special equipment: 8 bamboo skewers, 30 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, baguette, chili pepper, romaine lettuce, lemon juice, Worcestershire sauce, Anchovies, Parmesan cheese

Cooking the dish according to the recipe:

Soak eight bamboo skewers in warm water for about 30 minutes. Preheat a grill or grill pan to medium heat.
Prepare the dressing:

Combine the lemon juice, mustard, Worcestershire sauce, anchovy paste, and garlic in a food processor. Gradually add the olive oil while blending. Stir in the Parmesan cheese. Season the dressing with salt and pepper to taste.

Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing. Thread the shrimp onto 4 skewers and the bread cubes onto 4 skewers. Add a hot cherry pepper to each skewer. Grill the bread cubes until golden brown and charred, about 30 seconds to 1 minute per side. Remove from the grill.
Grill shrimp until pink, turning once, 3 to 4 minutes.
Lightly brush the romaine lettuce with olive oil and grill until grill marks appear, 1-2 minutes per side. Slice the lettuce crosswise into 4-cm-wide strips.
Toss the lettuce leaves with 0.5 cups of the dressing, season with salt and pepper to taste. Serve the shrimp and croutons on skewers over the salad, and drizzle with the dressing.

If you don't have a food processor, finely chop the garlic and combine with lemon juice, mustard, Worcestershire sauce, and anchovy paste. Slowly pour in 1/2 cup olive oil, whisking constantly, until smooth. Add 1/2 cup Parmesan cheese. Season with salt and pepper to taste. For a more piquant twist on the bread and shrimp skewers, thread a hot cherry pepper onto each skewer. Its spiciness will be transferred to the shrimp and croutons during grilling.