The Pioneer Woman Tasty Kitchen
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Southwest Grilled Shrimp Caesar Salad

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Level: Easy

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Description

Treat yourself and your family to a restaurant-quality southwest grilled shrimp Caesar salad that is not only easy to make, but super fast!

Ingredients

  • FOR THE SEASONING MIX:
  • 1 teaspoon Adobo All Purpose Seasoning
  • 2 teaspoons Chili Powder
  • 2 teaspoons Onion Powder
  • ¾ teaspoons Cumin
  • 1 teaspoon Paprika
  • ⅛ teaspoons Ground Chipotle Pepper (or More, To Taste)
  • ⅛ teaspoons Cayenne Pepper (or More To Taste)
  • 1 teaspoon Dry Oregano
  • 2 teaspoons Garlic Powder
  • FOR THE SHRIMP:
  • 2 teaspoons Southwest Style Seasoning Mix (or Use Your Own)
  • 1 pound Large Shrimp
  • 1 Tablespoon Olive Oil
  • FOR THE CAESAR SALAD DRESSING:
  • ½ cups Mayonnaise
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Worcestershire Sauce
  • ¼ teaspoons Anchovy Paste (optional)
  • 1 clove Garlic, Diced
  • 4 Tablespoons Grated Parmesan
  • 1 Tablespoon Heavy Cream (can Substitute Milk)
  • Salt (optional)
  • Fresh Cracked Pepper
  • FOR THE SALAD:
  • 8 cups Romaine Lettuce Hearts, Roughly Hand Torn

Preparation

Mix ingredients for seasoning mix and set aside.

Combine shrimp, seasoning and oil and let sit at room temperature to marinate until salad dressing is done.

Mix salad dressing ingredients and store in the refrigerator until ready to use.

Tear romaine by hand into a large bowl (8 cups are approximately 2 heart sections).

Preheat a grill or heavy skillet to medium-high heat. Cook the shrimp in single layer, about 2 minutes on each side or until pink and well-caramelized.

Toss the romaine with the desired amount of dressing. Plate the salads and top with some freshly cracked black pepper and a sprinkle of grated Parmesan. Top with cooked shrimp and serve.

Note: If you like, chill the serving dishes in the freezer before plating the salads. This helps keep the dressing creamy.

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