Grilled shrimp caesar salad
Mixed grain bread
2 slice(s), cut into 3⁄4-inch cubes
⅛ tsp, or to taste
⅛ tsp, freshly ground, or to taste
1 medium clove(s)
Canned chicken broth
2 Tbsp, reduced-sodium
Grated Parmesan cheese
2 Tbsp, fresh
1 Tbsp, flat-leaf, finely chopped
Apple cider vinegar
Anchovies canned in oil drained
½ item(s), mashed to a paste (optional)
½ pound(s), large, peeled and deveined
4 cup(s), shredded, shredded
- Preheat the oven to 350°F. To make the croutons, place the bread cubes on a baking sheet, lightly spray with olive-oil nonstick spray, season with a pinch each of salt and pepper, and toss until coated. Bake, shaking the pan once, until golden brown, about 10 minutes. Set aside to cool.
- To make the dressing, mash the garlic to a paste with a pinch of salt in a small bowl. Add broth, 1 tablespoon of the Parmesan cheese, the parsley, vinegar, mustard, and anchovy (if using); whisk until blended. Add the oil in a slow, steady steam and whisk until creamy.
- Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Season the shrimp with a pinch each of salt and pepper; place in one layer in the grill pan. Cook until the shrimp are lightly browned on the outside and just opaque in center, about 2 minutes on each side.
- Toss together the lettuce, dressing, croutons, and the remaining 1 tablespoon Parmesan cheese in a large bowl until combined. Divide the salad between 2 plates, top evenly with the shrimp, and serve at once. Yields 1 salad per serving.