Name: Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad
Yield: 4
Ingredients: 12 jumbo shrimp -; Mojo Marinade -; 1/2 baguette -; 1/4 c. Sour-Orange and Garlic Oil -; 1 tbsp. Sour-Orange and Garlic Oil -; Coarse salt -; Freshly ground pepper -; 1 large egg -; 1/4 c. freshly squeezed sour-orange juice -; 2 tbsp. freshly squeezed sour-orange juice -; 1/4 tsp. Worcestershire sauce -; 2 heads romaine -; 1/2 ripe avocado -; 1/4 c. grated Parmesan cheese -; 1 sour orange -

Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad

Recipe information

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Ingredients for - Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad

1. 12 jumbo shrimp -

2. Mojo Marinade -

3. 1/2 baguette -

4. 1/4 c. Sour-Orange and Garlic Oil -

5. 1 tbsp. Sour-Orange and Garlic Oil -

6. Coarse salt -

7. Freshly ground pepper -

8. 1 large egg -

9. 1/4 c. freshly squeezed sour-orange juice -

10. 2 tbsp. freshly squeezed sour-orange juice -

11. 1/4 tsp. Worcestershire sauce -

12. 2 heads romaine -

13. 1/2 ripe avocado -

14. 1/4 c. grated Parmesan cheese -

15. 1 sour orange -

How to cook deliciously - Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad

1. Stage

Mix shrimp and 2/3 cup Mojo Marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.

2. Stage

Brush both sides of baguette halves with Sour-Orange and Garlic Oil, and season with salt and pepper. Heat a grill pan over high heat. Grill bread until toasted, about 4 minutes per side. Let cool. Cut into 1-inch cubes.

3. Stage

Grill shrimp over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining 1/3 cup marinade.

4. Stage

Plunge whole egg in boiling water for 1 minute. Remove from water, and let cool slightly in shell. Whisk sour-orange and garlic oil, orange juice, and Worcestershire in a large bowl. Whisk in egg. Season with salt and pepper. (Taste, and adjust the seasoning with Worcestershire or orange juice if needed.) Toss with romaine, then add baguette cubes and avocado.

5. Stage

Arrange 4 leaves on each plate, making sure each has croutons and avocado. Top each with 3 shrimp, sprinkle with Parmesan, and serve immediately with an orange wedge.