Southwestern Shrimp Caesar Salad

Southwestern Shrimp Caesar Salad Recipe
Howard L. Puckett

Recipe from

Coastal Living


1 (10-ounce) package torn romaine lettuce
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 pound cooked medium shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons egg substitute
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
1 garlic clove
1/4 teaspoon salt
1/2 cup freshly grated Parmesan cheese


Combine first 4 ingredients in a large bowl; set aside.

Process olive oil and next 9 ingredients in a blender until smooth, stopping to scrape down sides. Add cheese, and process until blended.

Just before serving, pour dressing over salad mixture, tossing to coat. Divide salad mixture among 4 individual plates or containers. Sprinkle evenly with Chili Croutons.

Note: If preferred, substitute 1 pound baked or grilled chicken breast slices for the shrimp.