Grilled Caesar Salad with Shrimp

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

The dish gets its name from the Italian-American chef Caesar Cardini. Romaine lettuce, with its juicy and crisp leaves, pairs beautifully with meat, poultry, seafood, and cheese. Only this type of lettuce is used to make an authentic Caesar salad. Tender shrimp are a wonderful addition to the Caesar salad, brightening it up and enhancing its flavor.

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, de-shelled and tailed
1/2 cup mayonnaise
1/4 tbsp. plus 1 tbsp. l. olive oil
3 finely chopped anchovies in oil
2 small cloves of garlic, grated
Zest and juice of 2 lemons
55 g finely grated Parmesan cheese
3 bunches Romaine lettuce
One 30cm long baguette, cut in half lengthwise.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, Parmesan cheese, romaine lettuce, lemon juice, baguette, Anchovies

Cooking the dish according to the recipe:

In a bowl, whisk together the mayonnaise, 1/4 cup oil, anchovies, garlic, lemon zest and juice, and 1/2 teaspoon ground black pepper. Add 1 cup Parmesan cheese and stir. Season with salt and pepper, to taste.
Heat a large grill pan or barbecue. Cut the romaine lettuce into quarters lengthwise, leaving some of the stems to prevent the leaves from falling apart. Brush the cut ends of the romaine lettuce with 1/4 cup of the dressing and place them cut-side down on the grill.

Grill for about 1 minute, until lightly charred on the first side, then flip to the other cut side and grill for another 1 minute, until lightly charred. Don't pack the lettuce too tightly; leave 1 cm between each romaine quarter; grill in batches if necessary.

Toss the shrimp with the remaining 1 tablespoon of oil and season with salt and pepper. Grill the shrimp for 1-2 minutes, until lightly browned on both sides and cooked through. Transfer to a bowl and toss with 1 tablespoon of salad dressing.
Brush the inside of the baguette with 1/4 cup of the dressing and place it cut-side down on the grill. Grill for 2 minutes, until lightly charred and heated through. Slice each baguette in half lengthwise, then crosswise, to make a total of 8 large breadsticks.
Divide the roasted romaine among 4 large plates. Place an equal amount of shrimp on each plate. Dilute the remaining dressing with 2 teaspoons of water and drizzle over the roasted romaine and shrimp. Sprinkle with the remaining Parmesan cheese and serve with toasted bread.

Categories:

recipe / Backyard Recipes / Summer dishes / Grill, barbecue / Easy Grill Recipes / Grilled vegetables and fruits / Grilled flour products / Salads / Salads with fish / Salads with bread / Food Network - recipes