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Grilled Shrimp Caesar Salad

Grilled Shrimp Caesar Salad

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Hands-on time 23 mins
Total time 23 mins
Yield

Serves 4 (serving size: about 5 shrimp, 2 1/2 cups salad, and 2 bread slices)

The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor.

Ingredients

  • 1/4 cup canola mayonnaise (such as Hellmann's)
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • 1 oil-packed anchovy fillet, drained and mashed to a paste
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/2 small garlic clove, minced
  • 7 teaspoons extra-virgin olive oil, divided
  • Cooking spray
  • 1 pound peeled and deveined extra-large shrimp
  • 2 ounces whole-wheat French baguette, cut into 8 slices
  • 10 cup baby romaine lettuce

Nutrition Information

  • calories 283
  • fat 15.7 g
  • satfat 2.5 g
  • monofat 8.8 g
  • polyfat 2.6 g
  • protein 22 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 158 mg
  • iron 2 mg
  • sodium 532 mg
  • calcium 180 mg

How to Make It

  1. Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.

    Peeling, Deveining, and Butterflying Shrimp
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.

  3. Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.