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.
Everyday Food, March 2011
20 Ratings
- 5 star values: 4
- 4 star values: 3
- 3 star values: 10
- 2 star values: 3
- 1 star values: 0
Martha Stewart Member
Rating: 5 stars
Oh my word!! This, to me, was one the best dishes I've ever made! I did as suggested and added anchovy - I used 2 fillets and added extra garlic to the dressing. The one thing I would change is maybe use just a little less lemon juice in the dressing. Other than that, this meal was simply perfect!! This goes into my rotation for sure!
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
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Martha Stewart Member
Rating: 5 stars
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!