Caesar Salad with Roasted Shrimp and Lemon Parmesan Dressing

We really like the combination of roasted, peppery shrimp and the lemon Parmesan dressing on this salad.


Adjust the ratio of the Dijon and lemon in the dressing depending on whether you want a more mustardy or lemony dressing.

And remember to use wild-caught US shrimp.

Makes: 4 servings
Prep time: 10 minutes
Printable Recipe

Ingredients:

• 2 heads romaine lettuce (or a mix of greens)
• 1/2 small red onion, sliced or chopped
• Lemon Parmesan dressing (see below)
• Roasted shrimp (see below)
• Croutons

1. Tear lettuce into pieces and toss with onion and a 1/2 cup of the dressing. Top with shrimp and croutons and serve.

Lemon Parmesan Dressing

Ingredients:

• 1 cup extra virgin olive oil
• 2 lemons, juiced and zested
• 1/2 Worcestershire sauce
• 1 T Dijon mustard (more or less)
• 1/2 cup fresh grated Parmesan cheese
• 2 cloves garlic, minced

1. Place all ingredients in a blender and puree until smooth. Add salt and pepper to taste.

Roasted Shrimp

Makes: 4 servings
Cook time: 10 minutes

Ingredients:

• 1 lb medium shrimp, peeled and deveined (I used 30 count shrimp)
• 2 T olive oil
• 1 t salt
• 1/2 t black pepper

1. Preheat oven to 400 F.

2. Place shrimp in a bowl. Drizzle with oil and season with salt and pepper. Mix well to coat.

3. Spread shrimp on baking sheet and place in oven for 6-8 minutes until pink. Cool for 3 minutes before serving.