July 27, 2016

Grilled Caesar Salad with Shrimp & Avocado

Grilled Caesar Shrimp Salad with Shrimp & Avocado | Hard Parade Blog
Okay, I know what you're thinking - salads for dinner in the summer? Groundbreaking. But this one is different: the greens are grilled, the Caesar dressing is homemade, it's topped with avocado and it comes in at 10 SmartPoints. A healthy Caesar salad, you say? YOU GOT IT.

If you're squeamish or simply don't like the taste, you can absolutely omit the anchovies from the dressing but I highly recommend leaving them in because that's the core of a tasty Caesar dressing. Wondering where to find canned anchovies? Look by the canned tuna and you'll find it.

Grilled Caesar Salad with Shrimp & Avocado
Recipe modified slightly from Weight Watchers
Serves: 2 | SmartPoints: 10
Ingredients:
  • 1 garlic clove, minced
  • Kosher salt and freshly cracked black pepper
  • 2 tbsp grated Parmesan cheese, divided
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp anchovies canned in oil, drained and mashed into a paste (optional)
  • 1 tbsp olive oil
  • 1 pound uncooked shrimp, large (16-20)
  • 1 light English muffin, toasted and diced
  • 3 romaine lettuce hearts, cut in half longways (hot dog way)
  • 1 avocado, diced
Directions:
  1. In a small bowl, mix together the garlic clove, salt and pepper, 1 tablespoon Parmesan cheese, parsley, apple cider vinegar, Dijon mustard and anchovy paste. (PS: To make anchovy paste, dice 2 or 3 anchovies then smoosh them around on a cutting board until a paste forms). Slowly stream the olive oil into the bowl while mixing. Pour the dressing into a large bowl.
  2. Heat a nonstick skillet over medium heat and cook the shrimp, about two minutes on each side. Be sure to season with salt and pepper. Add the shrimp to the large bowl with the dressing.
  3. While the shrimp are cooking, toast an English muffin to desired doneness then cut into little croutons. 
  4. Using either a grill pan or an actual grill, grill the romaine hearts until they wilt slightly and get nice char marks. Once they've cooled down a bit, chop. Add the lettuce to the large bowl with the dressing an shrimp and toss gently. 
  5. Divide the lettuce and shrimp mixture evenly between two bowls and top with the croutons, avocado and remaining Parmesan cheese. Crack black pepper over the top and serve!
Grilled Caesar Shrimp Salad with Shrimp & Avocado | Hard Parade Blog


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