Grilled Shrimp Caesar

Oxmoor House
Smoked paprika is a delicious seasoning to have on hand. It's wonderful in marinades and as a seasoning for sauces and soups. It's made by smoke-drying red pepper pods before grinding and can range from sweet to spicy hot.
4 servings


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2 (8-oz.) packages complete Caesar salad mix (we tested with Fresh Express)
24 unpeeled, large raw shrimp
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, or 2 tsp. jarred minced garlic
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Prep: 7 Minutes
Cook: 6 Minutes

Empty lettuce and croutons from salad mix into a bowl; chill. Set salad dressing and Parmesan cheese packets aside.

Peel and, if desired, devein shrimp. Combine shrimp and next 6 ingredients in a bowl; toss to coat. Thread shrimp onto 4 (10") metal skewers. Grill over medium-high heat (350° to 400°) for 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers, if desired.

Lightly toss salad with desired amount of reserved dressing. Divide salad among individual serving plates. Top each salad with 6 shrimp, and sprinkle with reserved cheese.

Created date

August 2009