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Shrimp Caesar salad takes a traditional side salad and makes it a main meal-all done on the barbecue!
1 cup (250 mL) milk
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) freshly squeezed lemon juice
2 cloves garlic, minced
2 anchovy fillets, rinsed, patted dry and minced (optional)
1 tsp (5 mL) each Worcestershire sauce and Dijon mustard
1/2 tsp (2 mL) each salt and pepper
2 small hearts of romaine lettuce
2 Tbsp (30 mL) freshly squeezed lemon juice
1 Tbsp (15 mL) olive oil
1/4 tsp (1 mL) salt
Pinch of cayenne pepper
16 large peeled shrimp (thawed if necessary), about 3/4 lb (375 g)
1/2 cup (125 mL) croutons
1/4 coarsely grated Canadian Parmesan (60 mL)
Oil grill and preheat barbecue to medium-high. DRESSING: In a medium bowl, whisk together milk, mayonnaise, lemon juice, garlic, anchovies, Worcestershire, Dijon, salt and pepper. SALAD: Slice romaine in half lengthwise, leaving core intact. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine. Set romaine aside on a tray. Place shrimp in remaining lemon juice mixture. Stir to coat. Skewer shrimp for easier grilling.
Place romaine cut-side down on grill. Place shrimp on grill. Barbecue romaine, turning once, and shrimp, turning frequently, until marks appear on both and shrimp are cooked through, about 5 min.
Set each romaine half on a plate. Scatter with shrimp and croutons. Drizzle with dressing. Sprinkle with Parmesan. Refrigerate remaining dressing for up to 2 days.
Instead of anchovies add capers to the dressing, then sprinkle salad with cooked bacon bits.
Instead of shrimp, grill Manitoba chicken and cut into strips.