Grilled Shrimp Caesar Salad |
Prep Time: 20 mins
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Yield:4-6
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INGREDIENTS: |
| 1/4 cup |
pepitas (hulled pumpkin seeds) |
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| 1 1/2 lbs |
peeled and deveined large shrimp |
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| 1/4 - 1/2 tsp |
cayenne pepper |
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| 5 tbsps |
olive oil |
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kosher salt and black pepper |
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| 1 tbsp |
red wine vinegar |
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| 1 tsp |
Worcestershire sauce |
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| 1/4 |
jalapeno pepper, finely chopped |
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| 1 |
clove garlic, finely chopped |
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| 1 |
small head romaine lettuce, leaves torn (6 cups) |
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| 1/2 |
small jicama or 1 Granny Smith apple, peeled and cut into matchsticks |
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| 1/2 |
small red onion, thinly sliced |
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| 1/2 cup |
crumbled Cotija, queso fresco, or Feta (2 oz) |
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| DIRECTIONS: |
- Heat oven to 350 degrees. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 mins.
- Heat grill to med-high. In a medium bowl, toss the shrimp with the cayenne, 1 tbsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Grill until opaque throughout, 2 to 3 mins. per side.
- In a large bowl, combine the vinegar, Worcestershire, jalapeno, garlic, the remaining 4 tbsps. of oil, and 1/4 tsp. each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.
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