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Southwestern Shrimp Caesar Salad

Howard L. Puckett
Yield Makes 4 servings

Ingredients

  • 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
  • Chili Croutons

How to Make It

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

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

  3. 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.

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