How To Make Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad
One great way to enjoy fresh jumbo shrimp is to grill them and serve with fresh greens in this unique seafood-inspired Caesar salad.
Serves:
Ingredients
- 12jumboshrimp
- Mojo Marinade
- ½baguette
- ¼cupSour-Orange and Garlic Oil
- 1tbspSour-Orange and Garlic Oil
- coarse salt
- freshly ground pepper
- 1largeegg
- ¼cupsour-orange juice,freshly squeezed
- 2tbspsour-orange juice,freshly squeezed
- ¼tspWorcestershire sauce
- 2headsromaine
- ½ripe avocado
- ¼cupparmesan cheese,grated
- 1sourorange
Instructions
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Mix shrimp and ⅔ cup Mojo Marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.
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Brush both sides of baguette halves with Sour-Orange and Garlic Oil, and season with salt and pepper. Heat a grill pan over high heat. Grill bread until toasted, about 4 minutes per side. Let cool. Cut into 1-inch cubes.
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Grill shrimp over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining ⅓ cup marinade.
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Plunge whole egg in boiling water for 1 minute. Remove from water, and let cool slightly in shell. Whisk sour-orange and garlic oil, orange juice, and Worcestershire in a large bowl. Whisk in egg.
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Season with salt and pepper. (Taste, and adjust the seasoning with Worcestershire or orange juice if needed.) Toss with romaine, then add baguette cubes and avocado.
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Arrange 4 leaves on each plate, making sure each has croutons and avocado. Top each with 3 shrimp, sprinkle with Parmesan, and serve immediately with an orange wedge.
Nutrition
- Calories: 437.37kcal
- Fat: 26.57g
- Saturated Fat: 4.12g
- Trans Fat: 0.08g
- Monounsaturated Fat: 14.69g
- Polyunsaturated Fat: 6.48g
- Carbohydrates: 37.33g
- Fiber: 10.23g
- Sugar: 8.85g
- Protein: 17.00g
- Cholesterol: 83.06mg
- Sodium: 1100.11mg
- Calcium: 275.91mg
- Potassium: 1072.82mg
- Iron: 5.18mg
- Vitamin A: 1422.64µg
- Vitamin C: 32.50mg
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