Shrimp Caesar Salad on a Stick Recipe

Grilled Romaine Strips

1. Preheat grill to high heat.
2. On a plate, lay out the 6 romaine heart halves cut side-up. Liberally dress with Italian dressing. Then divide grated and shredded Parmesan between the 6 halves. Salt and pepper to taste. Using your fingers, work the dressing, seasoning and cheeses into the lettuce layers.
3. Grill the hearts cut side-down for 1-2 minutes or until beginning to char (but not too dark). Flip and cook for another 1-2 minutes. Remove from heat. Leave grill on for shrimp and croutons.
4. Cut hearts widthwise into 1” thick strips. Set aside.

Caesar Grilled Shrimp

1. Lower grill to medium heat.
2. In a medium bowl, add shrimp then season with garlic powder, salt, and pepper to taste. Toss in Caesar dressing until evenly coated.
3. On a grill tray, grill shrimp on both sides until cooked through and caramelized. About 1-2 minutes per side. Remove from heat and set aside.

Homemade Croutons

1. Keep grill on medium heat.
2. Cut baguette in half lengthwise and generously drizzle inside of bread with oil. Salt and pepper to taste.
3. Place bread on grill cut side-down and cook for about 2 minutes or until bread is lightly charred and toasted. Remove from heat and turn off grill.
4. Cut bread into 1 inch cubes. Set aside.

Shrimp Caesar Salad on a Stick

1. Take one romaine strip and fold it over so that when you pierce it with the bamboo skewer, no stray leaves dangle. Skewer the romaine strip.
2. Skewer one crouton, then one shrimp, then one kalamata olive.
3. Repeat until all ingredients have been used.
4. On a large serving plate, drizzle the Caesar dressing across the bottom third of plate. Arrange skewers so that the ingredients lay on top of the dressing. Top with parmesan. Serve immediately.