Shrimp Caesar Salad

Salad dressing is very good, especially liked the hit of chile sauce. Didn't include the croutons. Served with the recommended sun-dried tomato & garlic breadsticks.

Great way to mix up a Caesar salad! I added some hot chili sauce and Worcestershire while cooking the shrimp. It came out nicely, I admit I too was skeptical about the dressing...pleasant surprise.

Delightful recipe! There is nothing about this dish that is not refreshing and flavorful. Definitely worth it to use the hot chile sauce. I used a small amount of bottled minced garlic instead of fresh, but was otherwise faithful to the recipe as published. We enjoyed it with fresh baked breadsticks and margaritas. I intend to make this again. It would be especially nice for a casual summer dinner with friends.

This recipe is so easy and so delicious. I make it when we need a light, fast meal. I have made it for friends during the summer and everyone loves it. It is a definate keeper!!! I just dump in the dressing ingredients until I get the amount of heat and the flavor I want. It is perfect for a summer evening on the patio with a crisp white wine.

I made this exactly as written and it was a hit with the whole family. I used frozed shrimp to save time. Next time I think I'll use just a bit more hot sauce to give it a little more kick. Served with garlic bread with melted mozzarella on top.

Love it! I want to drink the remaining liquid once I've run out of salad : ) It's that good! It isn't the typical thick and creamy caesar salad though; be warned. But I still love the flavor! I make this often. I like to make it with cajun/blackened grilled salmon or chicken.

Spicy and healthy twist! I also added worcestershire and sriracha sauce to the shrimp while cooking them - added some extra flavor. I made mine a bit more spicy than I intended to, but I will definately be making this again with less sriracha.

Early in the day I did the prep work which made for a very easy dinner in the evening. One reviewer commented that the dressing was not thick, but I found that after being refrigerated for the day, the consistency was perfect. I lined a baking sheet with foil, put a little olive oil, salt & pepper on the shrimp and baked for about 8 min. @ 400°. The foil then went into the trash, and the baking sheet back into the cabinet. They were cooked and seasoned perfectly, and they went in the fridge as well. Served with hot sourdough bread, fresh fruit salad & chardonnay. Perfect meal for a hot Florida day!

I had high hopes for this salad and was very disappointed. I made exactly as it was written, using frozen shrimp as suggested on the sidebar. It just didn't have the flavor I would expect. Served by itself.

So easy and fresh and healthy. Filling too! I was surprised since it's just lettuce and shrimp mainly but a great entree sized salad. I ate this with some grapes. I loved the dressing - very acidic and garlicky with some bite from the sriracha.

In addition to the shrimp. I added slices of hard-boiled egg and served with garlic toast rounds sprinkled with Parmesan cheese. This makes a light dinner meal.

We were skeptical of the dressing but aside from being runny and needing to double the amt. it had great flavor-Sriracha adds just enough spice. Will definitely make again.