👥6 people
⏲️15m
🕐30m
🍽️starter
You can substitute any seafood or protein of your choice for this easy Caesar.
Ingredients
- For The Rub:
- 1 tbsp Paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp gound cumin
- 1 tbsp salt
- 1/2 tsp cayenne
- 12 oz rock shrimp, peeled and deveined
- For The Dressing:
- 1 1/2 tbsp mayonnaise
- 3 tsp grated parmesan cheese
- 1 1/2 each anchovy filet
- 1 1/2 tbsp water
- 1 1/2 tsp red wine vinegar
- 1 !/2 each garlic clove (smashed)
- 1/4 tsp worcestershire
- 1/4 tsp hot sauce
- Salt and pepper
- For The Greens:
- 1 1/2 ea Romaine quartered for grilling
- 6 oz croutons
- 3 tsp olive oil
- Salt and pepper
- 6 oz tomatoes
Method
- In a blender combine mayonnaise, parmesan, anchovy, red wine vinegar, garlic, worcestershire, and hot sauce. Blend until smooth. Add water to get a smoother consistency if it is a little too thick. It will not look like a lot of dressing but the anchovy is strong and you do not need a lot to dress the greens.
- For The Shrimp: add all of your spices together and mix well, then add your shrimp and let the shrimp marinate for 30 mins before cooking.
- Preheat an Egg with direct heat to 400 degrees Fahrenheit. If desired, grill 1/2 a head of romaine quickly for 15 seconds per side (just adding a smoky flavor.) Using the same grill, add a grilling basket and let the basket preheat for 5 mins. Once preheated, add your marinated rock shrimp and sear for 7-10 mins or until cooked through.
- For The Croutons: preheat the Egg to 350 degrees Fahrenheit and set up for indirect cooking. Cut stale bread into large cubes and toss with oil, salt and pepper. Place on a baking tray and bake on the Egg for 15 to 20 minutes or until golden brown. Set aside and let cool. Once cooled combine the croutons, greens, and dressing in a bowl and toss together. Top with rock shrimp then season with salt and pepper.
