Appetizer/Small Plates Salad/Salad Dressings

Grilled Latin Caesar Salad with Shrimp

  • 10 Portions
  • 290 calories

Preparation

Ingredients

Olive oil2 fl.oz
Lemon juice, fresh0.5 fl.oz
Garlic, minced11 g
Minor's Ancho Flavor Concentrate Gluten Free2 tsp
Shrimp, frozen, thawed, raw, peeled & deveined, tail-on, 21-25 ct.1.5 lb
Olive oil.5 cup
Red wine vinegar1.5 fl.oz
Lemon juice, fresh0.5 fl.oz
Minor's Ancho Flavor Concentrate Gluten Free1 Tbsp
Cumin, ground1.1 g
Lettuce, romaine, hearts, washed, cut in half length wise, keeping halves intact20 oz
Olive oil1 fl.oz
Onion, pickled, sliced5 oz
Cotija cheese, crumbled5 oz

 

Method

  1. In a bowl, combine 1/4 cup of olive oil, 1 Tbsp. of lemon juice, garlic and 2 tsp. of Ancho Flavor Concentrate. Stir to combine. Add shrimp and stir to coat evenly. Marinate under refrigeration for up to an hour.
  2. To make the dressing, combine 1/2 cup of oil, vinegar, 1 Tbsp. lemon juice, 1 Tbsp. Ancho Flavor Concentrate and cumin in a bowl using a wire whip until well blended. Set aside.
  3. Preheat grill to medium-high heat.
  4. Remove shrimp from marinade and place on skewers. Grill shrimp, turning until opaque and pink. Shrimp should be cooked throughout in 3-4 minutes. Transfer to a plate and remove from skewers when cool enough to handle.
  5. Brush Romaine hearts on all sides with 2 Tbsp. of oil and lightly season with salt and pepper. Place on grill and cook, turning once, until wilted, about 3-4 minutes.
  6. Place one Romaine heart on each plate with about 1/2 oz. of pickled onions. Sprinkle with cheese and dressing and serve with 3 grilled shrimps. Garnish and serve.

 

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy290 kcal
Protein14 g
Fats, total24 g
Carbohydrate, total5 g
Sugars, total1 g
Fats, saturated5 g
Fiber, total dietary1 g
Sodium528 mg
Calcium158 mg
Cholesterol99 mg
Iron1 mg
Vitamin C8 mg
Vitamin D4 IU