Foodie Friday Lite: Grilled Pepper Shrimp Caesar Salad
You can boost your protein intake by adding shrimp, chicken or even tofu to a simple Caesar salad. Give it some zip with lots of cracked, black pepper.
Grilled Pepper Shrimp Caesar Salad (Prep. time about 5-10 minutes. Individual servings)
6 thawed and peeled shrip per serving
1 Tb. olive oil
Liberal amount of cracked, black pepper
Romaine lettuce torn into bite-sized pieces
½ C. croutons per serving
Fresh grated Parmesan cheese to taste
Bottled creamy Caesar salad dressing to taste
Toss shrimp in olive oil, salt and lots of cracked black pepper. Set aside while grill preheats to medium-high and lettuce is torn and “plated.” Skewer shrimp and grill about 2 minutes on each side until pink and just firm. If you don’t want the shrimp to curl, run the skew straight up from tail to head. Toss the shrimp and croutons into the lettuce. Dress with bottled dressing. Grate cheese on top and add a little more cracked pepper if desired. Other options using another firm fish or chunks of marinated chicken.
(You can make your own Caesar dressing by smushing 6 drained anchovy fillets and whisking in 2 large egg yolks, ½ C. olive oil, juice from 1 lemon and 1-2 tsp. Dijon mustard. Add a little pepper if desired but you really don’t need salt since the anchovies are very salty)