Grilled Shrimp Caesar Salad Recipe

4 tablespoons lemon juice
2 teaspoons Dijon mustard
3 anchovies, rinsed, and coarsely chopped
2 small clove garlic, coarsely chopped
4 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/3 cup of shredded parmesan cheese
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound of peeled, and grilled cooked shrimp ( 16-20's if available)
1 cup of fresh, or boxed croutons if you prefer not to make your own.

Instructions:

Heat your oven, and your grill first if you are planning on grilling, and making your own croutons for this recipe. It is not mandatory, as you can substitue precooked shrimp, and already prepared boxed croutons. This is a great meal to serve if you are having family and friends over that are into just hanging out, and having a glass of wine while you prepare dinner. If you would rather not grill your shrimp, then sauté, or boiling is an option. If you do not want to make your croutons, and use pre-made boxed ones, this salad can be made in about 15-20 minutes or less from start to finish.

Place lemon juice, mustard, anchovies, and garlic in a food processor and process until smooth and creamy. With the motor running, gradually add oil, process until creamy. Add 1/4 cup Asiago cheese and pepper, pulse until combined.

Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, or a nice serving dish if you want it to be a more rustic style lunch or dinner service, and then garnish the top of the salad with the remaining 1/4 cup Asiago cheese, 1/3 cup of shredded parmesan cheese, and a few croutons.

Instructions for making Croutons: Preheat oven to 300 degrees. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive or canola oil. Lightly brush flavored oil on both sides of bread slices. Stack as many slices as you can cut at one time. Cut into cubes the size of your choice. Spread cubes in single layer on large baking sheet.

Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 20-30 minutes, you can cook longer if you want them to be well done. Remove from the oven and land let cool completely. And serve with your favorite salad.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com.

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