Grilled Shrimp Caesar Salad Recipe

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 3/4 tsp Kosher salt and 1/2 tsp black pepper. Add the shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp in the acid).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and lightly oil the surface.

Grill shrimp

Thread shrimp onto skewers (if desired) or place directly on the grill. Grill 2–3 minutes per side, until opaque and firm with slight char marks. Total cook time about 4–6 minutes depending on size. Remove from grill and transfer to a plate; let rest 2 minutes.

Make dressing

In a bowl whisk together 1/2 cup mayonnaise, 2 tbs fresh lemon juice, 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 minced garlic clove and 1/4 cup grated Parmesan. Slowly whisk in 2 tbs extra-virgin olive oil until emulsified. Season with 1/4 tsp Kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tsp water to loosen or more lemon for brightness.

Place 6 cups of washed, dried and torn Romaine lettuce into a large bowl. Add 1 cup croutons and 1/2 cup shaved Parmesan.

Add about 3/4 of the prepared dressing to the lettuce (reserve some for guests to add more). Toss gently but thoroughly so the leaves are evenly coated. Start with less dressing and add more to taste.

Divide dressed salad onto two plates or bowls (serves 2). Arrange the grilled shrimp on top of each salad (about half the shrimp per plate). Sprinkle additional shaved Parmesan over the shrimp and salad.

Serve immediately with lemon wedges on the side for squeezing and any remaining dressing on the table.