Side Pannel
Shrimp Caesar Salad
Shrimp Caesar Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Shellfish
Ingredients List
- 1 1/2 lb Shell-on shrimp; uncooked
- 1/4 c Olive oil
- 2 tb Soy sauce
- 2 tb Barbecue sauce
- 2 ts Worcestershire sauce
- 2 Garlic cloves; minced
- 1 Heads Romaine; washed (1 to
- -2)
Directions
CROUTONS
1 1/2 c Fresh bread cubes; up to 2
1 Garlic clove; minced
2 tb Melted butter
2 tb Olive oil
1 c Shredded Parmesan cheese
SALAD DRESSING
1/3 c Olive oil
3 tb Lemon juice
1 1/2 tb Red wine vinegar
1/2 ts Salt
1/8 ts Cracked black pepper
Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4
cup olive oil, soy sauce, barbecue sauce, Worcestershire sauce and garlic.
Brush shrimp with sauce and broil, turning once until done, 3 minutes per
side.
Croutons: Saute bread cubes and minced garlic in 2 Tbsp, each, butter and
olive oil, over medium-low heat, until browned; sprinkle with shredded
cheese. Set aside. Croutons may be toasted in a 325 degree oven, stirring
occasionally as they brown.
Salad Dressing: Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt
and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with
dressing.
To Serve: Divide dressed romaine among salad plates. Sprinkle with croutons
and shredded parmesan cheese and top with broiled shrimp.
1 1/2 c Fresh bread cubes; up to 2
1 Garlic clove; minced
2 tb Melted butter
2 tb Olive oil
1 c Shredded Parmesan cheese
SALAD DRESSING
1/3 c Olive oil
3 tb Lemon juice
1 1/2 tb Red wine vinegar
1/2 ts Salt
1/8 ts Cracked black pepper
Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4
cup olive oil, soy sauce, barbecue sauce, Worcestershire sauce and garlic.
Brush shrimp with sauce and broil, turning once until done, 3 minutes per
side.
Croutons: Saute bread cubes and minced garlic in 2 Tbsp, each, butter and
olive oil, over medium-low heat, until browned; sprinkle with shredded
cheese. Set aside. Croutons may be toasted in a 325 degree oven, stirring
occasionally as they brown.
Salad Dressing: Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt
and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with
dressing.
To Serve: Divide dressed romaine among salad plates. Sprinkle with croutons
and shredded parmesan cheese and top with broiled shrimp.
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