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Grilled Shrimp Caesar Salad

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Makes: 4  servings Prep 15 mins Chill 15 mins Grill 4 mins
Grilled Shrimp Caesar Salad
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)348
  • Fat, total(g)24
  • chol.(mg)172
  • sat. fat(g)5
  • carb.(g)11
  • fiber(g)3
  • pro.(g)22
  • sodium(mg)526

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 6 tablespoons  olive oil
  • 3 tablespoons  lemon juice
  • 2 teaspoons  Worcestershire sauce
  • 1 teaspoon  Dijon mustard
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 4 tablespoons  grated Parmesan cheese
  • 1 pound  large shrimp, shelled and deveined
  • 1 large head romaine lettuce, sliced (about 8 cups)
  • 1/2 medium red onion, thinly sliced
  • 6 garlic-flavored bagel chips, crushed (such as New York Style)

Directions

1. In a medium bowl, stir together olive oil, lemon juice, Worcestershire sauce, mustard, garlic, salt and pepper. Whisk in 2 tablespoons of the Parmesan.

2. Place shrimp in a large resealable plastic bag and add 2 tablespoons of the olive oillemon mixture. Seal bag and shake to coat shrimp. Refrigerate for 15 minutes.

3. Heat grill pan on stovetop or heat gas grill to medium-high heat. Coat cooking surface with nonstick cooking spray. Grill shrimp for about 2 minutes per side. Remove from grill.

4. In a large bowl, mix together the lettuce and onion. Toss with the remaining olive oillemon mixture.

5. To serve, place equal amounts of salad on 4 plates. Top each with 1/4 of the remaining Parmesan. Divide shrimp and bagel chip pieces evenly over salads. Serve immediately.

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