Serve any remaining dressing in the bowl with the salads, to bring it to the table. Now place five or six prawns, two slices of lemon and two pieces of bruschetta on each plate with the romaine.ĭrizzle the romaine with the Caesar dressing, then top with shredded or grated Parmesan, to taste. Place the shrimp and lemon slices on the grill and cook 60 to 90 seconds per side, or until the shrimp is cooked through and the lemon slices are lightly charred. Place two quarters of romaine lettuce, grilled side up, on each of four dinner plates. Place romaine lettuce, cut side down, on grill and cook for 1 to 2 minutes, or until lightly charred.

Lightly brush the cut sides of each quarter of romaine lettuce with olive oil. Place the shrimp in a shallow bowl, add the 2 tbsp + 2 tsp olive oil, season with the Cajun spices and toss to combine. Preheat a barbecue or indoor grill to medium-high. Cover and refrigerate dressing until needed. Prepare the Caesar dressing by combining its ingredients in a small bowl. shaved or grated parmesan cheese, to taste.splash or two Worcestershire sauce and Tabascoįor the romaine and other salad ingredientsĢ0 to 24 medium to large prawns, peeled with the tip of the tail intactĢ tbsp + 2 tsp extra virgin olive oil, plus a little to tasteĢ medium heads romaine lettuce, loose outer leaves removed, lightly trimmed top and bottom, heads quartered lengthwise.These main course salads feature grilled romaine chunks savory accented with shrimp, parmesan cheese, garlic bruschetta and homemade caesar dressing.ġ chopped anchovy or 1 teaspoon anchovy paste Grilled Romaine with Caesar Dressing, Bruschetta and Shrimp To finish the salads, you drizzle them with a zesty, easy-to-make caesar dressing, creating a very tasty summer meal that you can enjoy on your patio or patio, if you have one. The next step is to place grilled shrimp, grilled lemon slices, shaved or grated parmesan and bruschetta, Italian garlic bread, on and around the lettuce. Once grilled, you prepare these main course salads by placing two grilled romaine wedges on each of four plates. Grilling lettuce this way chars it slightly and gives it a nice smoky flavor that goes well with the other salad ingredients. The quarters of romaine lettuce are then lightly brushed with olive oil and briefly grilled on a hot barbecue. Instead, romaine lettuce heads are trimmed and then quartered lengthwise.

It is unique in that the salad is not tossed and the lettuce is not cut into bite-size pieces.

If you love making different types of Caesar style salads, I have one more to add to your repertoire.

Caesar 3 game size