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CAESAR SALAD WITH BLACKENED SHRIMP

On hot summer nights nothing sounds better to me than a refreshing salad. One of my all time favorite salads is a caesar with avocado and blackened shrimp. If I want a little something extra I’ll throw some cherry tomatoes in too!

INGREDIENTS:

(Recipe for 2 Large Entree Salads)

Shrimp

  • 1 pound Large Shrimp, deveined with shells removed

  • 1 tsp Garlic Powder

  • 1/2 tsp Chili Powder

  • 1/4 tsp Salt

  • 1/4 tsp Paprika

  • Grill Skewers

Caesar Dressing (Enough for 2-3 Entree Salads)

  • 1 Garlic Clove, minced

  • 1 TBS Lemon Juice

  • 1 tsp Dijon Mustard

  • 1 tsp Anchovy Paste

  • 1/2 tsp Worcestershire Sauce

  • 1 TBS Grated Parmesan Cheese

  • 2 1/2 TBS Mayonaise

  • Fresh Ground Pepper

Salad

  • 50/50 Blend Spring Mix Greens

  • Half an Avocado, cut into bite size pieces

  • Shaved Parm

  • Croutons (I use the Whole Foods bakery croutons)

INSTRUCTIONS:

  1. Clean and devein the shrimp. Pat dry. Combine garlic powder, chili powder, paprika, and salt. Toss the shrimp in the spice blend and place shrimp on skewers. Set aside while you make the dressing.

  2. Start on the dressing. Combine the minced garlic with the lemon juice. I like to let the garlic sit in the lemon juice for 5 minutes or so. It mellows the raw garlic flavor some. Add the dijon mustard, anchovy paste, Worcestershire sauce, grated parmesan, mayo, and fresh ground pepper. Whisk until fully combined. If the dressing is too thick for your taste add a dash of water.

  3. To cook the shrimp, either grill or cook under the broiler for 10 minutes, flipping halfway through.

  4. While the shrimp is cooking assemble the salads. Combine a healthy portion of the 50/50 blend spring mix, avocado, shaved parmesan, and croutons. Add a tablespoon of caesar dressing and toss the salad. Add additional dressing to your taste. Once the shrimp is cooked, add to the salad and eat!