This Southern style Caesar salad is loaded with flavorful grilled shrimp and homemade cheddar bay croutons. It’s a delicious twist on the classic that works as a tasty summer lunch or as an impressive addition to a potluck!
- 3 heads of romaine lettuce, chopped
- 1 cup of grape tomatoes, halved
- 1 pound shrimp, cleaned and deveined
- 2 tablespoons of olive oil
- 1 tablespoon of Old Bay seasoning
- Salt & pepper, to taste
- 1 lemon, juiced to taste
Cheddar Bay Croutons
- ½ loaf of white bread
- 3 tablespoons of cheddar popcorn seasoning
- 1 tablespoon of fresh parsley, chopped
- ½ cup of melted butter
- 1 cup Caesar salad dressing
- 2 tablespoons of Cajun seasoning
- Lemon zest, to taste
- Shaved Romano cheese
1. Place shrimp in a bowl and add olive oil, salt and pepper and Old Bay.
2. Mix together until shrimp is coated, then place shrimp in a cast iron shrimp pan and cook over medium heat.
3. Once shrimp is cooked, remove from heat and add lemon juice. Set shrimp aside.
For cheddar bay croutons:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix melted butter, cheddar popcorn seasoning and parsley in a large mixing bowl.
3. Cut white bread into bite-sized cubes.
4. Add bread pieces to the bowl and mix until all the bread is coated.
5. Bake in the oven for about 10 minutes, or until the croutons are golden brown.
6. Once the croutons are golden brown, remove and store in an airtight container.
1. Combine Caesar dressing, Cajun seasoning and lemon zest in a medium mixing bowl and mix together.
1. Add chopped romaine and sliced grape tomatoes into a large salad bowl.
2. Add dressing, cheddar bay croutons, and fresh Romano cheese. Mix salad together.
3. Add shrimp, mix again, then serve and enjoy!
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