Bread and Shrimp Skewers with Romaine Salad
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- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
Ingredients
- 3/4 pound large peeled and deveined frozen shrimp (about 24), thawed
- 2 garlic cloves, minced
- 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
- 4 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 5 ounces crusty bread, cut into 1-inch pieces (3 cups)
- 1 hard-cooked egg yolk, mashed
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan, plus more for serving
- 2 large hearts romaine lettuce, leaves separated
Directions
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Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.
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Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.
Cook's Note
Up the Ante: Add 1 minced anchovy fillet to the dressing for authentic Caesar flavor, or use your favorite tender herbs.
Our family LOVES this recipe! We add some chili flakes for a little extra kick. I use the caesar dressing all the time as well.
I've made this one a few times now and really like it. I don't bother putting the shrimp on skewers. I do add anchovy paste to the dressing, and I use a raw egg yolk. Tastes authentic, lots of croutons.
My family thought this was an excellent recipe! I used the 26-30 size shrimp, and used anchovy paste in the dressing. We grilled it on a medium heat charcoal grill. There is a lot of room to individualize the salad, by adding whatever fresh vegetables you have available around the edge of the plate. I added wedged fresh tomatoes, and a side of marinated cucumber salad. Serve with a well chilled Sauvignon Blanc or Pinot Gris wine!