Garlicky Shrimp Caesar - Definitely Vampire Proof
Great salad! This is my version of a Garlicky Shrimp Caesar. I used about 3 1/2 fat cloves of garlic and I pressed them into the dressing. You might just want to use two cloves. My dressing was very garlicky. I however, love garlic and thought it was great.
Garlicky Shrimp Caesar
4 Wooden Skewers
3/4 pound Shrimp, peeled and deveined
1 head romaine lettuce
Parmesan Cheese Block
Croutons
Dressing:
2 garlic cloves, pressed
1T dijon mustard
2t worchestershire sauce
Grind black pepper
2 anchovies, smashed
1 egg
1/2 cup olive oil
Soak wooden skewers in water for about 30 minutes. I use two skewers for each strip of shrimp. It makes it easier to flip them around on the grill and not have the shrimp "spin" on you.
Use your washed romaine lettuce and tear into bite sized pieces. Add to a large salad bowl.
Shave curls of parmesan cheese using your potato peeler and add to salad.
Sprinkle in croutons. You can wait till serving time for this if you are not eating right away.
Brush shrimp with olive oil, salt, pepper and cayenne. The cayenne can be omitted.
Grill the shrimp about 3 minutes, flipping occassionally until done. Set aside. The shrimp do not have to be steaming hot on the salad, in fact it's better if they are a bit cooled off from cooking.
Whisk all dressing ingredients together in a medium bowl. Slowly drizzle the olive oil in until thickened.
Serve with dressing on the side, or mix in with the salad if you prefer.
Additions/Changes:
- Grilled chicken instead of shrimp
- Serve crusty bread instead of topping with croutons
- Proscuitto strips are great
- Saute chopped proscuitto and use like bacon and sprinkle
- Omit garlic from dressing and saute garlic slices in olive oil and sprinkle over salad
- Add fresh summer tomato slices
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