Caesar Salad with Herbed Croutons and Lemon Pepper Shrimp
Do ahead - Dressing can be made in advance and stored in the refrigerator. Croutons can be made ahead and stored at room temperature in an airtight container for 2-3 days. Shrimp can be grilled and cooled in advance and then served chilled or at room temperature.
For the salad:
- 2 large heads Romaine lettuce
- Caesar dressing
- 2 oz. Parmesan cheese, in a whole block
For the Herbed Croutons:
- 18” baguette
- 1/4 cup olive oil
- 4 sprigs thyme, leaves finely chopped
- 2 sprigs rosemary, leaves finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon salt
For the Lemon Pepper Shrimp:
- 1 lb. large (16-20) shrimp, peeled and deveined
- 2 teaspoons Stonewall Kitchen Lemon Pepper oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest
- 3 Tablespoons freshly squeezed lemon juice
- For the croutons - Preheat oven to 350 degrees F.
- Using a serrated knife cut the bread into 1/2’’ cubes, set aside in a large bowl. Heat the olive oil over medium-low heat with the chopped thyme and rosemary until it is just simmering. Add the garlic and cook for just a minute until the garlic is fragrant. Pour the oil over the croutons, sprinkle in the salt, and toss to coat the bread evenly with the salt, herbs and oil. Place on a parchment lined baking sheet in the oven. Check the croutons and stir every 3-4 minutes, cooking until they are starting to brown and have crunchy edges.
- For the shrimp - Pat shrimp dry with a paper towel. Place them in a large bowl and toss with the lemon pepper oil. Add the salt, pepper, lemon zest and juice. Toss again to coat evenly. While the shrimp marinate for a few minutes, heat a cast iron grill pan. When the grill is very hot place the shrimp on the pan. Resist the temptation to move and check them for about 3 minutes, this will give you better grill marks and some crispier edges. Turn the shrimp and cook another 2-3 minutes until just cooked through.
- To assemble the salad - Using a large, sharp chef’s knife slice the romaine heads into strips (you can also use your hand to tear the lettuce to bite sized pieces). Place in a large bowl. Using a vegetable peeler make strips of parmesan cheese from the whole block. Add them to the romaine and toss with Caesar dressing to coat, according to your taste. Plate the lettuce on a large plate or in a bowl and top with a handful of croutons and 4-5 shrimp. Garnish with a bit of freshly cracked pepper and serve.