Caesar salad is one of America’s most popular comfort foods. Adding grilled shrimp and walnuts turns it into a complete dinner. The crisp lettuce and smooth, tangy dressing provide an enjoyable, mouth-watering combination.
The walnuts are grilled for a couple of minutes. This intensifies their flavor.
Helpful Hints:
— Pecans or almonds can be used instead of walnuts.
— The shrimp and nuts can be sautéed in a skillet instead of a stove-top grill.
Countdown:
— Grill shrimp and walnuts.
— Assemble salad.
Shopping List:
To buy: 1 small package walnut halves, 3/4 pound shelled shrimp, 1 head romaine lettuce, 1 bottle Caesar dressing, 1 small piece Parmesan cheese and 1 package whole wheat pita bread.
Staples: vegetable oil spray, black peppercorns.
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GRILLED SHRIMP CAESAR SALAD
Recipe by Linda Gassenheimer
Vegetable oil spray
1/4 cup walnut halves
3/4 pound shelled large shrimp
6 cups washed, ready-to-eat Romaine lettuce
2 tablespoons Caesar dressing
1/4 cup grated Parmesan cheese
Freshly ground black pepper
2 whole wheat pita breads
Heat a stovetop grill and spray with vegetable oil spray. Add walnuts and grill 1 minute, turn and grill 1 minute. Watch to make sure they do not burn. Remove and set aside. Add the shrimp and grill 2 minutes turn over and grill 2 minutes. They should be pink. Grill a little longer if needed. Break the lettuce into bite-size pieces and place in a large bowl. Add the walnuts, shrimp and dressing to the bowl. Toss well. Divide between 2 dinner plates and sprinkle Parmesan on top. Add pepper to taste. Warm pita breads in a toaster oven and serve with salad.
Yield 2 servings.
Per serving: 575 calories (41% from fat), 26 g fat (4.2 g saturated, 4.9 g monounsaturated), 302 mg cholesterol, 49.3 g protein, 43.8 g carbohydrates, 8.8 g fiber, 800 mg sodium.
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Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.
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