Citrus Caesar Salad with Spicy Shrimp

The fresh zest and juice are what set this Caesar salad apart from other recipes.

Makes: 4 servings Total time: 50 minutes

11 navel orange
11 lemon
11 lime
22Tbsp. extra-virgin olive oil
22Tbsp. chopped fresh oregano
22tsp. minced garlic
12 1/2tsp. red pepper flakes
12 1/2tsp. kosher salt
2020 large shrimp, peeled and deveined (about 1 lb.)
11tsp. Dijon mustard
11tsp. minced garlic
12 1/2tsp. honey
12 1/2tsp. anchovy paste
Kosher salt and black pepper to taste
14 1/4cup extra-virgin olive oil
14 1/4cup grated Parmesan
11head romaine lettuce, chopped (8–10 cups)
22 avocados, pitted, peeled, and sliced
11cup halved cherry tomatoes
22 eggs, hard-cooked and cut into wedges

For the shrimp, zest the orange, lemon, and lime. Mince the zests together; reserve 1 Tbsp. for the salad dressing. Juice the orange, lemon, and lime. Combine the juices; reserve 14 cup for the salad dressing.

Combine remaining zest and remaining juices in a shallow dish for the marinade with 2 Tbsp. oil, oregano, 2 tsp. garlic, pepper flakes, and 12 tsp. salt. Add shrimp; toss to coat. Chill shrimp until ready to grill, up to 1 hour, flipping occasionally.

Preheat grill to medium-high. Brush grill grate with oil.

For the salad, whisk together reserved 1 Tbsp. zest and reserved 14 cup citrus juices with 14 cup oil, Parmesan, Dijon, 1 tsp. garlic, honey, and anchovy paste; season with salt and black pepper. Just before serving, combine romaine, avocados, tomatoes, and eggs in a large bowl; toss with dressing.

Thread five shrimp onto each of four metal or soaked bamboo skewers. Grill shrimp 2–3 minutes per side.

Serve salad with shrimp skewers.

Nutrition Information
Per serving: 228 cal; 16g total fat (3g sat); 159mg chol; 165mg sodium; 11g carb; 5g fiber; 13g protein

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