Foodie Friday - Grilled Shrimp Caesar Salad with homemade dressing- PART2

Shrimp Caesar Salad with homemade dressing

by Resident Chef James Wood

Caesar dressing
2 cups Blended oil
1/4 cup red wine vinegar
Juice of one lemon
One egg yolk
1 teaspoon worse to shire sauce
1 tablespoon Dijon
Two cloves of fresh garlic
Two anchovy fillets
1/8 teaspoon red pepper flakes
1/4 cup grated Parmesan Reggiano
Tabasco to taste
Salt-and-pepper to taste

Add all ingredients except oil into food processing type device. I am using a beaker and a stick blender.

Once again, slowly drizzle blend oil while device is running and if it gets too thick for your liking, add a little water.

Woohoo some tasty caesar dressing. (Did you know that caesar dressing was invented in Tijuana?? You should google it to get the whole scoop!!)



Now for the delicious Grilled Shrimp Caesar Salad


First I started by taking the italian dressing we made earlier (in Part 1) and marinated, skewered, peeled and deveined the shrimp.

Then I cut a baguette on a bias and brushed it with blend oil (from Part 1), seasoned with salt and pepper and baked at 350F for 5 minutes until toasty!

I threw the shrimp on the barbi, my bbq was about 600F so i just put them on and immediately turned off the barbi.  It took about 2 minutes on each side to complete the cooking process.

I let them rest on a plate while I tossed the salad.

I cut up some romaine lettuce into 2x2 squares and seasoned it with salt and pepper.

Drizzled some dressing on it:

Tossed it:

Used my potato peeler to shave some parmesan:

Then I made it look all purdy like this!!!

So that was a little lesson on what you can do with oil and vinegar. I hope everyone has a super weekend. Take care and brush your hair!

James Wood

Be sure to check out Part 1 for homemade salad dressings - Italian as menitioned above and Balsamic Vinagrette.  James also describes what blend oil (a great way to stretch your budget!)