Grilled Latin Caesar Salad with Shrimp
Ingredients
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Olive oil -- 2 fl.oz
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Lemon juice, fresh -- 0.5 fl.oz
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Garlic, minced -- 11 g
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Minor's Ancho Flavor Concentrate Gluten Free -- 2 tsp
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Shrimp, frozen, thawed, raw, peeled & deveined, tail-on, 21-25 ct. -- 1.5 lb
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Olive oil -- .5 cup
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Red wine vinegar -- 1.5 fl.oz
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Lemon juice, fresh -- 0.5 fl.oz
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Minor's Ancho Flavor Concentrate Gluten Free -- 1 Tbsp
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Cumin, ground -- 1.1 g
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Lettuce, romaine, hearts, washed, cut in half length wise, keeping halves intact -- 20 oz
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Olive oil -- 1 fl.oz
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Onion, pickled, sliced -- 5 oz
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Cotija cheese, crumbled -- 5 oz
Preparation
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1In 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.
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2To 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.
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3Preheat grill to medium-high heat.
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4Remove 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.
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5Brush 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.
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6Place 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.
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