Roasted Shrimp Caesar Salad
Ingredients
For the Dressing
- 1 clove Garlic minced
- 1 rib Celery chopped fine
- ½ medium Onion chopped fine
- 1 2-ounce can Anchovy Fillets
- 3 Eggs can substitute EggBeaters
- 1 tsp Ground Black Pepper
- 1 tsp Accent
- ½ tsp Sugar
- 2 tbsp Yellow Mustard
- 1 tbsp Lemon Juice
- 2 cups Canola Oil can use Olive or Avocado Oil
For the Shrimp
- 1/2 pound 16-20 Raw Shrimp Peel-on, deveined
- Old Bay Seasoning to taste
For the Salad
- 4 cups Romaine Lettuce washed and chopped into bite-sized pieces
- 2 Hard-boiled Eggs peeled and sliced
- Shaved Parmesan Cheese to taste
- Fresh cracked ground Black Pepper to taste
- Herb seasoned Croutons
Instructions
For the Dressing
- Place garlic, celery and onion in the blender with the anchovies, pepper, Accent, sugar, mustard, and lemon juice. Blend until well mixed.
- Add eggs, one at a time and mix well between each.
- Add oil 1/4 C. at a time and blend between each.
For the Shrimp
- Heat oven or grill to at least 500 degrees or as hot as it will go.
- Place a heavy, oven-proof skillet into the oven or on the grill to heat up.
- Place the shrimp into a bowl and toss with Old Bay Seasoning. Set aside.
- When the skillet is screaming hot, place a small amount of oil (1-2 tsp) into the pan and spread it around with a paper towel.
- Place the shrimp into the skillet in one layer. Cook about 2 minutes, or until the shells are just starting to turn pink. Flip the shrimp over and cook another 1 to 2 minutes – do not overcook! If the shrimp start reducing in size, you've cooked them too long.
- Set aside to cool a bit while you assemble the salad. When ready to assemble, peel the shrimp.
To assemble the Salad
- Place lettuce, eggs, and croutons into a large bowl.
- Toss with dressing. Then place onto plates.
- Top with shaved parmesan, black pepper, and peeled shrimp.
Notes
You can store this dressing in an airtight container in the refrigerator for up to 2 weeks.