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Grilled Lemon-Pepper Shrimp Caesar Salad

Grilled Lemon-Pepper Shrimp Caesar Salad

with Avocado and Grilled Croutons

Grill
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Nothing says summer quite like grilled shrimp, a creamy Caesar salad and a pile of fresh veggies! For a delicious twist, we've added grilled lemon to bring layers of vibrant citrusy, smoky flavour.

Tags:Quick Prep
Allergens:Crustacean/CrustacéMilkEggMustardFishGluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

56 g

Baby Spinach

1 tsp

Lemon-Pepper Seasoning

1 unit

Lemon

2 tbsp

Caesar Dressing

(ContainsMilk, Egg, Mustard, Fish)

1 unit

Ciabatta Roll

(ContainsGluten)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

½ tsp

Garlic Salt

1 unit

Avocado

6 unit

Wooden Skewers

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate37 g
Sugar2 g
Dietary Fiber9 g
Protein30 g
Cholesterol202 mg
Sodium1740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Silicone Brush
Small Bowl
Measuring Spoons
Paper Towel
Strainer
Medium Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Halve lemon. Cut ciabatta into 1/2-inch slices. Stir together 1/2 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) in a small bowl. Season with pepper, to taste. Brush roll on both sides with garlic oil. Arrange ciabatta slices and lemon on an unlined baking sheet. Set aside.

2

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with 1/4 tsp garlic salt and 1 tsp Lemon-Pepper Seasoning (dbl both for 4 ppl), then toss to coat. Thread shrimp onto skewers. Set aside on a plate.

3

Add shrimp skewers and lemon halves, cut-side down, to one side of the grill. Close lid and grill for 2-3 min. Remove lemon halves from the grill, then flip shrimp and grill for another 2-3 min**When shrimp are almost done, add ciabatta slices to the other side of the grill. Grill, flipping ciabatta once, until toasted, 1-2 min per side. (TIP: Keep an eye on ciabatta slices so they don't burn!)Transfer shrimp skewers and ciabatta back to the unlined baking sheet. Cover to keep warm.

4

Peel, pit, then cut avocado into 1/2-inch pieces. Cut or tear grilled ciabatta slices into 1/2-inch pieces.

5

Squeeze one lemon half (use both for 4 ppl) into a large bowl. Add Caesar dressing, then whisk to combine. Add spinach, avocado, half the grilled croutons and half the Parmesan. Season with pepper, then toss to combine.

6

Divide salad between plates. Sprinkle remaining Parmesan cheese and remaining grilled croutons over top. Top with grilled lemon-pepper shrimp. Squeeze any remaining grilled lemon over top, if desired.