Grilled shrimp Caesar salad

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 1
    crisp cos lettuce
  • 1
    butter lettuce
  • 12
    large shrimps or prawns, deveined and shelled
  • 30
    ml
    olive oil
  • salt to taste
  • DRESSING
  • 2
    egg yolks
  • 7
    ml
    crushed garlic
  • 7
    ml
    mustard powder
  • 4
    anchovy fillets, chopped
  • 500
    ml
    olive oil
  • 60
    ml
    red wine vinegar
  • 30
    ml
    Worcestershire sauce
  • 15
    ml
    lemon juice
  • dash black pepper
  • salt to taste
  • a little grated Parmesan cheese
 

Method

 
DRESSING: Place egg yolks, garlic, mustard and anchovies in a bowl. Whisk until well blended, about 2 minutes. Gradually add about 250 ml (1 cup) oil, whisking briskly. Add vinegar and Worcestershire sauce and continue to whisk, gradually adding remaining oil. Whisk in lemon juice and black pepper and season to taste with salt. Add Parmesan cheese. Tear lettuces into bite-sized pieces, wash thoroughly and spin dry. Place in a large bowl and chill, lightly covered. Meanwhile, brush shrimps or prawns with olive oil and sprinkle with salt. Grill lightly until edges are crisp. Place on chilled lettuce, pour over dressing, toss and serve immediately.
 

Read more on: fish/seafood  |  grill
 

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