Grilled Shrimp Caesar Salad

Per my husband's request, I made this light shrimp Caesar salad for dinner the other night and it was so good!

I used day old bagels (my friend had brought down from NJ) to make the croutons but any crusty bread works. The creamy Caesar dressing tasted so fresh and much better than any bottled dressing. The crisp romaine, tender shrimp, a little fresh grated Parmesan kept the meal light but still tasty. This made for a perfect summer time meal!

Though completely from scratch, it only takes about 25 minutes from start to finish.


Ingredients:

Croutons
1 1/2 cups, crusty bread cut into 3/4 inch cubes
1 Tbsp olive oil
1 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. salt

Dressing
1/4 cup mayonnaise
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp Dijon mustard
1 garlic clove, finely minced
1/4 tsp Worcestershire sauce
1/4 tsp fresh cracked pepper

Shrimp
25-30 large shrimp, deviened
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 clove garlic, minced
1 Tbsp parsley, finely chopped
1/2 tsp salt
1/4 tsp pepper

Salad
5 cups chopped romaine lettuce
fresh saved Parmesan cheese to taste

Directions:

To make croutons:
Preheat oven to 350 degrees. In a gallon sized zip lock bag, combine all the ingredients and shake well to coat croutons. Spread croutons in a single layer on a baking sheet. Bake for 12-16 minutes, until golden crisp. Remove from oven and set aside.

To make Caesar dressing:
In a small bowl, combine all the ingredients and whisk well to combine.

To make shrimp:
In a gallon sized bag, add the shrimp and the rest of the marinade ingredients. Massage to combine and refrigerate for 10 minutes, but not longer than 15 minutes. Remove shrimp from marinade and grill or broil shrimp, about 1 1/2 minutes per side.

To make salad:
On a large plate or platter add lettuce. Then top with croutons, shrimp and shaved Parmesan. Drizzle desired amount of dressing over salad.

Source: Chef Mommy