Caesar Salad With Tequila Lime Grilled Shrimp With Chipotl Recipes

CAESAR SALAD WITH GRILLED SHRIMP

Steps:

• In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
• In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
• Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
• Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.

GRILLED CAESAR SALAD

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

CHIPOTLE CAESAR SALAD WITH GRILLED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• Place the cubed bread in a bowl and toss with the olive oil, Parmesan and a pinch of salt and pepper. Transfer to a sheet pan and bake until golden and crisp, 12 to 14 minutes.
• Meanwhile, chop 4 chipotle peppers into a paste and mix with the Caesar dressing in a bowl. Stir until well combined, then set aside.
• Preheat a grill pan over medium heat.
• Brush the salmon lightly with olive oil and sprinkle with a pinch of salt and pepper. Pour a little oil over the grill pan and add the salmon. Cook until nice grill marks have formed, 3 to 4 minutes. Brush the tops of the salmon fillets with more olive oil and flip over. Chop the remaining chipotle pepper and combine it with the adobo sauce and a couple of tablespoons of olive oil. Brush the mixture over the salmon as it grills. Continue to grill the salmon until cooked through, an additional 8 to 10 minutes, depending on the thickness. Set aside to rest.
• Combine the lettuces in a large bowl, then season with a pinch of salt and pepper and toss with the dressing until well coated. Add the toasted ciabatta and toss. Transfer to a large platter and top with the grilled salmon fillets. Halve the lemon and cut one half into wedges to garnish the platter. Squeeze over the juice of the other half, then serve.

GRILLED LIME SHRIMP

Steps:

• Mix together the first 8 ingredients in a bowl.
• Add shrimp; toss to coat.
• Let stand at room temperature for 10 minutes to marinate.
• Thread shrimp on metal skewers; reserve marinade.
• Place skewered shrimp on grill over medium heat.
• Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

CAESAR SALAD WITH TEQUILA & LIME-GRILLED SHRIMP WITH CHIPOTL

Steps:

• Marinade:.
• Stir together ingredients for marinade.
• Add shrimp. Set aside to marinade 1/2 hour.
• Dressing:.
• Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
• Grill Shrimp:.
• Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
• Assemble Salad:.
• In a large salad bowl, mix romaine, corn and tomatoes with dressing.
• Place on a chilled salad plates.
• Place shrimp on lettuce bed.
• Garnish with Parmesan Cheese, croutons and cilantro.
• Serve additional dressing on the side.
• Serve immediately.

GRILLED SHRIMP CAESAR SALAD

Steps:

• Combine ½ cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
• Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
• Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.

LIME GRILLED CHICKEN CAESAR SALAD

Steps:

• In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
• Preheat a charcoal or gas grill to medium high heat.
• Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
• In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

GRILLED CAESAR SALAD WITH SHRIMP

Steps:

• Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.
• Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.
• Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.
• Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.
• Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.
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GRILLED SHRIMP AND CAESAR SALAD

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.