Grilled Shrimp Caesar Salad
Grilled Shrimp Caesar Salad. Summer is alllll about grilling and tonight’s dinner has all the ingredients straight off the grill. Grilled romaine, shrimp, avocado, croutons, and lemon hot off the grill with all that creamy Caesar dressing. Super fun and fresh for summer night. And don’t forget a little glass of wine while you’re grilling because whats summer grilling without a fun drink in hand?!
Caesar salad…but make it grilled and add some fun ingredients for summer. It’s super hot out this week and we are feeling all the light and refreshing meals. It may be a liiiittle too hot even to be grilling, but we made it outside to grill because a grilled caesar salad is just so much more fun than a plain old Caesar salad.
This salad is anything but boring, and that’s how salads always should be. Every aspect of this salad is grilled which pairs perfectly with the classic, creamy caesar dressing. There’s the flaky grilled romaine leaves, the charred lemon and avocado, the crispy croutons, and of course all that giant shrimp perfectly grilled.
I feel like this would be a perfect beach dinner, but tonight we are home. However, I am heading back tomorrow, so you can guess I am super excited. I am really looking forward to heading down after work tomorrow and enjoying a glass of wine on the deck. And I am REALLY looking forward to this weekend. As usual, summer weekends are the best and I can’t help but get excited about them.
In the meantime I will be enjoying this Caesar salad at home with a nice glass of wine here instead !! Cheers to summer Tuesdays !!
Ingredients
1 package (3 hearts) romaine lettuce; sliced lengthwise in half
1/2 cup olive oil; divided
salt and pepper
1 lemon; halved
1 avocado; halved
1 pound shrimp; peeled and deveined
4 slices thick-cut Italian bread
For the Caesar Dressing
2 tablespoons olive oil
2 garlic cloves; minced
3 - 4 anchovy filets; finely chopped
1 teaspoon dijon mustard
1 teaspoon Worcestershire
1/2 teaspoon tabasco
1 cup mayonnaise
juice of 1 lemon
2 - 3 tablespoons parmesan cheese
Directions
Drizzle the romaine with a 1/4 cup of olive oil and sprinkle with salt and pepper. Grill over medium heat until charred for about 2 - 3 minutes.
Meanwhile drizzle the remaining 1/4 cup of olive oil over the shrimp. Season with salt and pepper. Grill over medium heat for 5 - 6 minutes turning halfway.
Grill the lemon and avocado over medium heat for 3 minutes or until charred.
Spray both sides of each slice of bread with olive oil spray. Sprinkle generously with salt and pepper. Grill over medium heat for about 2 minutes per side until golden. Cut the grilled bread into cubes.
Make the caesar dressing. In a medium bowl, whisk the olive oil, garlic, anchovies, dijon mustard, Worcestershire, and tabasco. Stir in the mayonnaise, lemon juice, and parmesan cheese.
Assemble the salad. Squeeze the charred lemon over the romaine. Top with shrimp, avocado, and croutons. Drizzle with the caesar dressing and serve.
