Shrimp Caesar Salad

Lime juice and minced fresh shallot give a traditionally rich caesar dressing a little lift. Keep greens chilled so they remain crispy, and serve shrimp hot for satisfying contrast.

Yield: serves 4


  • 4 minced anchovies
  • 2 cloves minced garlic
  • 1 tbsp. minced shallot
  • 1 tbsp. mustard
  • 1 egg yolk
  • 1 lime juiced plus 3 Tbsp. lime juice, divided
  • <sup>1</sup>⁄<sub>2</sub> cup finely shredded Grana Padano cheese plus large peels for garnish
  • <sup>1</sup>⁄<sub>4</sub> cup olive oil
  • salt to taste
  • pepper to taste
  • 3 heads little gem or baby romaine lettuce
  • 12 shrimp peeled and deveined


  1. In a small bowl combine the anchovies, garlic, shallot, mustard, 2 Tbsp. lime juice and egg yolk. Whisk to combine. Stir in ½ cup shredded cheese. In a steady stream whisk in the olive oil. Season with salt and pepper. Set aside.
  2. Light an outdoor grill, or set a grill pan to high heat. In a medium sized bowl add the shrimp, salt, pepper, and 1 Tbsp. lime juice. Toss to combine. Grill the shrimp for 2 minutes on each side or until shrimp is pink and grill marks have formed. Set aside on a plate.
  3. Trim the ends of the lettuce and spread the leaves onto a plater. Distribute the shrimp across. Drizzle the dressing evenly across the plater. Top with a spritz of lime juice, freshly ground black pepper, and the large peels of Grana Padano. Serve.