Grilled Shrimp Caesar Salad
Ingredients
- ¼ cup canola mayonnaise (such as Hellmann’s)
- ½ teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon Tabasco sauce
- 1 oil-packed anchovy fillet, drained and mashed to a paste
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- ½ small garlic clove, minced
- 7 teaspoons extra-virgin olive oil, divided
- Cooking spray
- 1 pound peeled and deveined extra-large shrimp
- 2 ounces whole-wheat French baguette, cut into 8 slices
- 10 cups baby romaine lettuce
Instructions
- Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.
- Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.
