- Calories 502
- Fat 29g
- Sat fat 6g
- Cholesterol 269mg
- Sodium 681mg
- Protein 45g
- Carbohydrate 17g
- Sugar 3g
- Fiber 7g
- Iron 8mg
- Calcium 277mg
Mexican Grilled Shrimp Caesar Salad
Aya Brackett
How to Make It
Step 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.
Step 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.
Step 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.
orchidgyn
2012-06-29T06:50:56-04:00
I loved this salad. Being a kibbutzer and a person who previously lived in Mexico, I did a few extra things like: added fresh cilantro and lime juice and use chipotle instead of cayenne for a more full-bodied flavor. It was really fantastic. One of our favorite summer salads.
giunia
2012-05-01T10:33:12-04:00
Yes, this was very good! I also used apple instead of jicima. The only thing I would change is perhaps a little less garlic. Half a clove?
elaffint
2012-04-29T15:32:24-04:00
This salad was so good. I used apple instead of the jicima but otherwise I followed it exactly. I cut the shrimp into smaller pieces after I cooked it so I could have shrimp in every bite. I also let the red onions sit in the dressing for a little bit before mixing in the lettuce so they were mellowed out a bit.
