Grilled Lemon-Pepper Shrimp Caesar Salad
with Avocado and Grilled Croutons
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
56 g
Baby Spinach
1 tsp
Lemon-Pepper Seasoning
1 unit
Lemon
2 tbsp
Caesar Dressing
(Contains Milk, Egg, Mustard, Fish)
1 unit
Ciabatta Roll
(Contains Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
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
Utensils
Instructions
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.
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.
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.
Peel, pit, then cut avocado into 1/2-inch pieces. Cut or tear grilled ciabatta slices into 1/2-inch pieces.
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.
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.
