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Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad

Jumbo shrimp, marinated in a zesty mix, find their perfect match in the crisp romaine of this fresh and tangy salad.

  • Servings: 4
Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad

Source: Martha Stewart Living, January


  • 12 jumbo shrimp (about 1 1/2 pounds), shelled and deveined, tails on
  • Mojo Marinade
  • 1/2 baguette, halved lengthwise
  • 1/4 cup plus 1 tablespoon Sour-Orange and Garlic Oil, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 1 large egg
  • 1/4 cup plus 2 tablespoons freshly squeezed sour-orange juice, such as Seville, plus more if needed
  • 1/4 teaspoon Worcestershire sauce
  • 2 heads romaine, inner leaves only, leaves separated
  • 1/2 ripe avocado, cut into 1/2-inch cubes
  • 1/4 cup grated Parmesan cheese
  • 1 sour orange, such as Seville, cut into wedges, for serving


  1. Mix shrimp and 2/3 cup marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.

  2. 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.

  3. Grill shrimp over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining 1/3 cup marinade.

  4. 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. 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.

  5. 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.

Cook's Note

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Reviews (5)

  • kitpumpum 16 Jan, 2009

    Now that I have made a couple of cups of the sour-orange and garlic oil and have used the quarter cup for the shrip recipe, what do you suggest I do with the remainer of this elixer?

  • cararose1 10 Jan, 2009

    Just cook the egg for 1 minute in boiling water.

  • RAAH 9 Jan, 2009

    Salmonella is generally a benign self-limiting illness in healthy people. It's important to note that only sick chickens lay salmonella-contaminated eggs. If one purchases eggs from healthy, cage-free, organically fed chicken eggs, the risk of infection is dramatically reduced.
    If one looks at studies it is surprising to find out how low this salmonella risk actually is. A study by the U.S. Department of Agriculture indicates that only 0.003 % of eggs are infected. Viewed another way, only 1 in every 30,000 eggs is contaminated with salmonella.
    Based on those numbers, the average person would come across a contaminated egg only once in 42 years.

  • 2llamass 9 Jan, 2009

    Can't wait to try this. Can I omit the raw egg?? Thanks

  • anci 9 Jan, 2009

    Looks delicious; I plan to try it. Is there anything one can do instead of using the raw egg though? I'm a little leary of eating the raw egg.

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