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Feature image of the southwest Caesar salad on a plate with a crostini

Southwest Grilled Shrimp Caesar Salad

Lori
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • FOR THE SHRIMP
  • 1 pound large shrimp
  • 1 tablespoon olive oil
  • 2 teaspoons southwest style seasoning mix
  • FOR THE SW SEASONING MIX
  • 1 teaspoon Adobo All Purpose Seasoning
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon ground chipotle pepper or more, to taste
  • 1/8 teaspoon cayenne pepper or more, to taste
  • 1 teaspoon dry oregano
  • 2 teaspoon garlic powder
  • FOR THE CAESAR SALAD
  • 8 cups romaine lettuce hearts roughly hand torn
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon anchovy paste optional
  • 1 clove garlic diced
  • 4 tablespoons grated Parmesan
  • 1 tablespoon heavy cream can substitute milk
  • Salt optional
  • Fresh cracked pepper

Instructions
 

  • Season the shrimp and let it sit at room temperature to marinate until the salad dressing is done.
  • Mix the salad dressing ingredients and store in the refrigerator until ready to use.
  • Tear the romaine by hand into a large bowl. 8 cups are approximately 2 heart sections.
  • Preheat a grill or heavy skillet to medium-high heat.
  • Cook the shrimp in single layer, about two minutes on each side or until pink and well caramelized.
  • Toss the romaine with the desired amount of dressing.
  • Plate the salads and top with some freshly cracked black pepper and a sprinkle of grated Parmesan.
  • Finally, top with cooked shrimp and serve.

Notes

If you like, chill the serving dishes in the freezer before plating the salads. This helps keep the dressing creamy.