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Just the Salad Señor
As my wife and I were planning our honeymoon in Mazatlan, Mexico, nearly twenty years ago, a friend of mine who had recently been, offered up only one suggestion. There was a restaurant (which is no longer there) that sat on the water at Punta Camaron with gorgeous views of the water. We were recommended to go there and have the caesar salad. It seemed like a strange recommendation but we filed it away.
One night on our honeymoon, we went to the restaurant and were seated out on the patio. As the sun was setting over the ocean in the west, we ordered the caesar salad. After a few minutes, the waiter came out with a small cart. On the cart was romaine lettuce, cheese, anchovies, lemons and eggs. As we watched, he made the salad right in front of us. It was as much a show as it was prepping the food. The salad was great and, unfortunately for the restaurant, filling. When they brought out a cart of seafood and meat for us to choose the particular pieces we wanted to order as a main course, we declined. They were not very happy with our selection and after paying the bill and tipping well, we left.
This dish of a Mexican Grilled Shrimp Caesar Salad evoked some of those old memories.
A delicious and light meal.
I neglected to actually use the Cotija cheese. Oh well.
Marinating the shrimp.
Mixing the dressing. Not your typical caesar dressing.
The salad “fixin’s”.
Yum!
Mexican Grilled Shrimp Caesar Salad
Prep Time: 20m | Cook Time: 20m | Makes: 4
Ingredients:
1/4 cup pepitas (hulled pumpkin seeds)
1 1/2 pounds peeled and deveined large shrimp
1/4 to 1/2 teaspoon cayenne pepper
5 tablespoons olive oil
kosher salt and black pepper
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1/4 jalapeño pepper, finely chopped
1 clove garlic, finely chopped
1 small head romaine lettuce, leaves torn (6 cups)
1/2 small jicama or 1 Granny Smith apple, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup crumbled Cotija, queso fresco, or Feta (2 ounces)
Directions:
1. Heat oven to 350° F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.
2. Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.
3. In a large bowl, combine the vinegar, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.
Nutritional Info:
Calories 502 Fat 29g Sat Fat 6g Cholesterol 269mg Sodium 681mg Protein 45g Carbohydrate 17g Sugar 3g Fiber 7g Iron 8mg Calcium 277mg
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