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Mexican Grilled Shrimp Caesar Salad

Mexican Grilled Shrimp Caesar Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 502
  • Fat 29g
  • Sat Fat 6g
  • Cholesterol 269mg
  • Sodium 681mg
  • Protein 45g
  • Carbohydrate 17g
  • Sugar 3g
  • Fiber 7g
  • Iron 8mg
  • Calcium 277mg
What does this mean? See Nutrition 101 .

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