Avocado Caesar Salad with Shrimp


I love salad and have one every day. I'm always trying to create new ones or make a twist to an old favorite. Avocado Caesar Salad with Shrimp checks all of the boxes for me. I modernized the dressing by swapping out eggs and replacing them with avocado. The avocado whipped along with garlic, lemon juice, Dijon mustard, anchovies, extra virgin olive oil, and parmesan cheese was creamy and delicious. My family thought the change was so good they prefer it and started using the leftovers as a dip. I also decided on bread crisps instead of croutons, and pan-seared shrimp made this salad a complete meal. Avocado Caesar Salad with Shrimp is a new favorite for me.


Ingredients for Avocado Caesar Salad with Shrimp:


Salad:

4 heads of artisan small romaine, sliced


Shrimp:

1 pound shrimp (31-40 pp count)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

2 tablespoons olive oil


Dressing:

1 avocado

3 anchovies, rinsed and dried

1 tablespoon + 1 teaspoon Dijon mustard

3 cloves of garlic, minced

1 tablespoon Worcestershire Sauce

4 tablespoons fresh lemon juice

4 tablespoons olive oil

4 tablespoons water

1/4 teaspoon kosher salt

1/8 teaspoon black pepper


Bread Crisps:

1 baguette, cut into diagonal 1/2" slices

olive oil

kosher salt

pepper


Time-Saving Tips: Prepare the Bread Crisp and the Dressing a few hours before serving.


Let's see what we need.



We're ready to cook.



Slice the bread and then place it on a parchment-lined sheet pan. Brush both sides with olive oil and season with salt and pepper. Transfer the pan to a preheated 425-degree oven and bake for 15 minutes and turn the slices. Continue cooking until slightly golden or desired crispness.


Add all of the dressing ingredients to the bowl of a food processor. Process until the dressing is smooth; set aside.


Combine the shrimp with the spices and oil. Heat a nonstick pan; once hot, add a third of the shrimp. As soon as they seem to be cooking turn them over; cook another few seconds and transfer to a dish, Repeat the steps until all of the shrimp cooks. This process will only take a few minutes. Add all of the dressing ingredients to the bowl of a food processor. Process until the dressing is smooth; set aside.


Slice the lettuce and place in a bowl. Drizzle some of the dressing on the lettuce and toss well. Transfer the salad to individual serving plates and top with shrimp and crisps.


It's ready! Avocado Caesar Salad with Shrimp is delicious and looks great. The dressing is so delicious you might find yourself even slathering it on sandwiches. But for now, it makes a great salad.


Enjoy!


Avocado Caesar Salad with Shrimp:


Salad:

  • 4 heads of artisan small romaine, sliced


Shrimp:

  • 1 pound shrimp (31-40 pp count)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon smoked paprika

  • 2 tablespoons olive oil


Dressing:

  • 1 avocado

  • 3 anchovies, rinsed and dried

  • 1 tablespoon + 1 teaspoon Dijon mustard

  • 3 cloves of garlic, minced

  • 1 tablespoon Worcestershire Sauce

  • 4 tablespoons fresh lemon juice

  • 4 tablespoons olive oil

  • 4 tablespoons water

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon black pepper


Bread Crisps:

  • 1 baguette, cut into diagonal 1/2" slices

  • olive oil

  • kosher salt

  • pepper

  • Slice the bread and then place it on a parchment-lined sheet pan. Brush both sides with olive oil and season with salt and pepper. Transfer the pan to a preheated 425-degree oven and bake for 15 minutes and turn the slices. Continue cooking until slightly golden or desired crispness.

  • Add all of the dressing ingredients to the bowl of a food processor. Process until the dressing is smooth; set aside.

  • Combine the shrimp with the spices and oil. Heat a nonstick pan; once hot, add a third of the shrimp. As soon as they seem to be cooking turn them over; cook another few seconds and transfer to a dish, Repeat the steps until all of the shrimp cooks. This process will only take a few minutes. Add all of the dressing ingredients to the bowl of a food processor. Process until the dressing is smooth; set aside.

  • Slice the lettuce and place in a bowl. Drizzle some of the dressing on the lettuce and toss well. Transfer the salad to individual serving plates and top with shrimp and crisps.

  • Time-Saving Tips: Prepare the Bread Crisp and the Dressing a few hours before serving.



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