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
|FOR THE SHRIMP, ZEST:|
|1||1 navel orange|
|2||2Tbsp. extra-virgin olive oil|
|2||2Tbsp. chopped fresh oregano|
|2||2tsp. minced garlic|
|1⁄2||1/2tsp. red pepper flakes|
|1⁄2||1/2tsp. kosher salt|
|20||20 large shrimp, peeled and deveined (about 1 lb.)|
|FOR THE SALAD, WHISK:|
|1||1tsp. Dijon mustard|
|1||1tsp. minced garlic|
|1⁄2||1/2tsp. anchovy paste|
|Kosher salt and black pepper to taste|
|1⁄4||1/4cup extra-virgin olive oil|
|1⁄4||1/4cup grated Parmesan|
|1||1head romaine lettuce, chopped (8–10 cups)|
|2||2 avocados, pitted, peeled, and sliced|
|1||1cup halved cherry tomatoes|
|2||2 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 1⁄4 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 1⁄2 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 1⁄4 cup citrus juices with 1⁄4 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.
Per serving: 228 cal; 16g total fat (3g sat); 159mg chol; 165mg sodium; 11g carb; 5g fiber; 13g protein
Zest the orange, lemon, and lime, then mince the zests together. They add intense citrus flavors to this salad.
A shallow dish allows all of the shrimp contact with the marinade. Be sure not to marinate the shrimp too long or they'll become tough.