SHRIMP CAESAR SALAD

Shrimp Caesar Salad image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 to 3 cloves garlic
3/4 cup extra-virgin olive oil, plus extra for brushing
2 teaspoons Worcestershire sauce
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound large shrimp (20/25), peeled and deveined
12-inches of baguette cut into 1-inch cubes (about 24 croutons)
8 pickled red hot cherry peppers
4 romaine lettuce hearts, halved lengthwise

Steps:

Soak eight 12-inch bamboo skewers in warm water, about 30 minutes.
Preheat a grill or grill pan to medium-high heat. Make the dressing: Pulse the lemon juice, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor. Gradually add the olive oil with the food processor running. Stir the Parmesan. Season with salt and pepper.
Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing. Thread the shrimp on 4 skewers and the bread cubes on 4 skewers. Top each skewer with a hot cherry pepper. Grill the bread cube skewers until toasted with grill marks, about 30 seconds to 1 minute per side. Remove from the grill.
Grill the shrimp skewers until the shrimp turn pink, turning once, 3 to 4 minutes.
Brush the romaine lightly with olive oil and grill until grill marks appear, 1 to 2 minutes per side. Cut the lettuce crosswise into 1 1/2-inch-wide strips.
Toss the lettuce with 1/2 cup dressing and salt and pepper to taste. Serve the shrimp and crouton skewers over the salad and the extra dressing drizzled on top.