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Bread and Shrimp Skewers with Romaine Salad


This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2011


  • 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


  1. 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.

  2. 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 Notes

Add 1 minced anchovy fillet to the dressing for authentic Caesar flavor, or use your favorite tender herbs.

Reviews Add a comment

  • mishitofu
    15 JAN, 2012
    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.
  • Sojo16
    19 DEC, 2011
    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.
  • Alcea
    21 JUL, 2011
    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!