Best Grilled Shrimp And Caesar Salad Recipes

Warm Caesar Salad with Grilled Shrimp and Scallops image

Yield Serves 2

Number Of Ingredients 9

2 garlic cloves, minced and mashed to a paste with a pinch of salt
5 tablespoons olive oil
1 1/2 cups 1/2-inch bread cubes
1 1/2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
8 shrimp (about 1/2 pound), shelled
8 sea scallops (about 1/2 pound), halved horizontally if desired
1/2 head of romaine, washed well, spun dry, and torn into small pieces (about 4 cups)
2 tablespoons freshly grated Parmesan

Steps:

In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

Grilled Shrimp and Caesar Salad image

Yield Serves 4

Number Of Ingredients 11

1/4 cup fresh lemon juice
4 large garlic cloves, pressed
3 tablespoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound medium uncooked shrimp, peeled, deveined
1 large head romaine lettuce, torn into pieces
2 cups peeled 1/2-inch cubes jicama
6 tablespoons grated Parmesan cheese
1/4 cup capers

Steps:

Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.
Transfer to bowl to cool slightly.
Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.

Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad image

Provided by Martha Stewart

Number Of Ingredients 12

12 jumbo shrimp (about 1 1/2 pounds), shelled and deveined, tails on
Mojo Marinade
1/2 baguette, halved lengthwise
1/4 cup plus 1 tablespoon Sour-Orange and Garlic Oil, plus more for brushing
Coarse salt and freshly ground pepper
1 large egg
1/4 cup plus 2 tablespoons freshly squeezed sour-orange juice, such as Seville, plus more if needed
1/4 teaspoon Worcestershire sauce
2 heads romaine, inner leaves only, leaves separated
1/2 ripe avocado, cut into 1/2-inch cubes
1/4 cup grated Parmesan cheese
1 sour orange, such as Seville, cut into wedges, for serving

Steps:

Mix shrimp and 2/3 cup marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.
Brush both sides of baguette halves with sour-orange and garlic oil, and season with salt and pepper. Heat a grill pan over high heat. Grill bread until toasted, about 4 minutes per side. Let cool. Cut into 1-inch cubes.
Grill shrimp over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining 1/3 cup marinade.
Plunge whole egg in boiling water for 1 minute. Remove from water, and let cool slightly in shell. Whisk sour-orange and garlic oil, orange juice, and Worcestershire in a large bowl. Whisk in egg. Season with salt and pepper. (Taste, and adjust the seasoning with Worcestershire or orange juice if needed.) Toss with romaine, then add baguette cubes and avocado.
Arrange 4 leaves on each plate, making sure each has croutons and avocado. Top each with 3 shrimp, sprinkle with Parmesan, and serve immediately with an orange wedge.