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 stovetop grill.
GRILLED SHRIMP CAESAR SALAD
Recipe by Linda Gassenheimer
Vegetable oil spray
¼ cup walnut halves
¾ pound shelled large shrimp
6 cups washed, ready-to-eat Romaine lettuce
2 tablespoons Caesar dressing
¼ 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 two 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.
