Grilled Shrimp Caesar Salad

For the dressing:

  • 1 clove garlic
  • 1 Tbsp Anchovy paste (optional)
  • 2 egg yolks
  • 1 Tbsp Dijon mustard
  • 2 lemons, juiced
  • 2 Tbsp water
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan, plus extra for garnish
  • Freshly ground black pepper

For the Salad:

  • 2 heads romaine lettuce
  • 2 lb shrimp (peeled and de-veined)
  • Olive oil
  • Salt and pepper
  • Croutons
  • Parmesan cheese

Simple, fresh, healthy–this quick salad is a real winner. Quick-grill fresh shrimp, then toss together with a simple dressing, fresh romaine and sharp Parmesan.

Put the garlic anchovy paste, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Dry the shrimp and toss them in olive oil.  Season them with salt and pepper and grill over a hot grill.  They cook very quickly!  Set the shrimp aside (you can even chill them and serve the salad cold).  Split the romaine heads in half and rub them with a bit of oil.  Place the lettuce right on the grill for about 1 minute.  Place grilled lettuce on a large platter, top with the dressing, shrimp, croutons and a sprinkle of parmesan.  Serve immediately.

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