Since I didn’t have a picture for Chef Jason’s Grilled Shrimp Caesar Salad I dec. to add his video….lol
Grilled Shrimp Caesar Salad
Cesar Dressing.
- 5 large egg Yolks
- 2 Tbsp fresh lemon juice
- 1 Tsp. of White Vinegar
- 1 medium garlic cloves, Minced
- ¾ Tsp Maggi All Purpose Seasoning
- 1/2 teaspoon freshly ground pepper
- 2 Tbsp Dijon mustard
- ½ cup virgin olive oil
- 2 medium heads of romaine lettuce
- ¼ cup Grated Parmesan cheese
- ½ Oz Paprika
- 2 Cups of Crisp Croutons. ( Bread Toasted Chunks )
Grilled Shrimp
- 2 Bamboo Skewers ( Soaked in water )
- 10 Large Shrimp ( Deveined )
- 2 Tsp of Maggi Season Up Fish
- 1 Tsp of Freshly Cracked Black Pepper
- ½ Tsp of Paprika
- 1 Tbsp of Minced Chandon Beni
- 3 Cloves Minced Garlic
- 1 Tsp of Fresh Thyme
- 2 Tsp of Lemon Juice
- 1 Tbsp of Vegetable Oil
Method
Marinade shrimp by mixing all ingredients into a medium bowl and toss washed and deveined shrimp and ensure shrimp is evenly coated. Let sit for Five minutes to marinate. Thread five shrimps on a bamboo skewer and place on a hot grill to cook for 2 Minutes on each side or until shrimp is bright pink and cooked. Set aside and keep warm.
- Take your whole romaine heads and wash properly, ensuring to remove any dirt or grit.
- Cut Lettuce into bite size pieces and place in salad bowl.
For the Salad Dressing; In a blender pour the yolks, the lime juice, white vinegar, mustard, black pepper, minced garlic and Maggi all-purpose seasoning and process in a blender.
Check out the video for this recipe by clicking on the following link https://www.youtube.com/)