I absolutely love a good Caesar salad, and this simple version will not disappoint. I promise you will not even miss the croutons! You’ll still get all the salty crunchy goodness with the easy-to-bake parmesan crisps. Adding the yumminess of the avocado? It’s soooo delicious!
This is a great meal for entertaining. It’s hearty as a full meal, or bring it along to a party as a side! My suggestion would be to assemble right before serving.
I promise your friends will think they’ve died and gone to heaven in the kitchen. Serve it on a giant charcuterie board (my personal favorite way). That allows everyone to see what is being served and grab a little bit of everything for the perfectly balanced Caesar salad. It can also be served in a large bowl. Either way, your guests will rave!
Garlic Shrimp Parmesan Caesar Salad
4 tablespoons shredded parmesan cheese
2 pounds large raw shrimp peeled and deveined
1 lemon, juiced
2-3 tablespoons minced garlic
Salt and pepper to taste
1/2 cup chopped bacon
1-2 avocados sliced
5-6 cups chopped romaine lettuce
1/2-1 cup parmesan cheese (separate)
Ghirard’s Caesar dressing is my favorite
Handful of pine nuts
Fresh Dungeness crab meat, fresh bay shrimp or fresh caught albacore tuna
1. Preheat the oven to 400 degrees. Pour a few tablespoons of shredded parmesan cheese onto a silicone or parchment-lined baking sheet, make it the shape of a large circle for the serving bowls. Lay out enough separately to bake and crumble later to top the salad. Silicone works best. Place 1/2 inch apart. Bake 3-5 minutes or until golden and crisp. When you pull them out of the oven, lay each circle over the bottom of a cup or bowl to shape the Parmesan cheese into bowl shapes, let cool.
2. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10-15 minutes or so while preparing your other ingredients.
3. Wash and dry, then chop romaine lettuce, slice avocado.
4. Heat a cast iron skillet over medium-high heat; fry the bacon until golden and crispy. Transfer the bacon to a plate; set aside.
5. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook. Set aside.
6. Assemble salad: combine the lettuce, shaved parmesan cheese and dressing. Toss well and add fresh ground pepper to taste. Arrange the bacon pieces, avocado slices and parmesan crisps on top. Serve in a bowl or on a large platter.