Crisp and cool lettuce is balanced by seasoned, grilled shrimp in this refreshing Shrimp Caesar Salad!
Traditional Caesar salad dressing is replaced with an avocado dressing that adds just the right amount of creaminess to each bite!
Summer means grilling which means I still have time to make this shrimp Caesar salad. Some people are very good about grilling all year long. We are fair weather grillers only. When the air turns cold, I tend to turn to my stock pot to make Pizza Soup or my slow cooker for some meaty marinara.
I know the calendar says that the end of summer is still a whole month away, but to us, the start of school is basically the end of summer (and the end of joy according to my kids). You notice that darkness creeps up on us just a little earlier than it did a month ago. The kids aren’t riding their bikes as much after school because after school sports and activities. Everything seems quiet and still; even the birds sing a little less. Fall is definitely around the corner.
This means I have to get busy making this shrimp Caesar salad! The shrimp is seasoned with a little lemon juice and BBQ seasoning then lightly grilled. Romaine lettuce and Parmesan cheese are the typical Caesar salad ingredients but I made my own croutons and the dressing has a healthy dose of healthy avocados! I do not use anchovies in my Caesar dressing. I know purists aren’t happy about that, but I do think it’s ok to adapt a recipe to suit your own tastes.
Soon enough we will be wrapping ourselves in fleece jackets and eating warm bowls of chili. But for now, let’s linger over the last bit of summer and eat like it was June instead of August. Are we all ok with that?
Shrimp Caesar Salad with Avocado Dressing
Crisp and cool lettuce is balanced by seasoned, grilled shrimp in this refreshing Shrimp Caesar Salad! Traditional Caesar salad dressing is replaced with an avocado dressing that adds just the right amount of creaminess to each bite!
- 2 brioche rolls
- 1 tablespoon olive oil
- 1 lb peeled and deveined shrimp
- ½ teaspoon lemon juice
- 2 tablespoons bbq seasoning (Such as McCormicks)
- skewer and grill 2-3 minutes per side
- ½ cup mayo
- 2 avocados
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
- 1 large head of romaine lettuce, coarsley chopped
- ⅓ cup shredded Paramesan cheese
Preheat the oven to 425 degrees. Cut the brioche roll into cubes and toss with olive oil and salt. Arrange cubes in a single layer on the baking sheet and bake for 10 minutes, turning once.
Meanwhile toss the shrimp with lemon juice and season with bbq seasoning. Thread shrimp on wooden skewers that have been presoaked (skewers need to soak at least 30 minutes prior to grilling) and grill on a preheated outdoor grill for 2-3 minutes per side.
In a blender, combine the dressing ingredients and blend until smooth and creamy.
Arrange lettuce in a large bowl. Toss with dressing and Parmesan cheese. Divide salad between 4 bowls and serve with grilled shrimp.