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Grilled shrimp Caesar salad recipe

Chef Dee Lavigne from the Southern Food and Beverage Museum shares the recipe.

Chef Dee Lavigne of the Southern Food and Beverage Museum and Deelightful Desserts shares this recipe for grilled shrimp Caesar salad.

3 heads of Romaine hearts, sliced lengthwise in 1/2
Olive oil for drizzling
Salt & pepper to taste
1/2 cup Caesar dressing of your choice
1/2 cup of shredded Parmesan cheese
1/2 cup Parmesan cheese bites or croutons
1 pound shrimp, peeled, deveined with tail on
1/4 cup olive oil
2 tablespoons Creole seasoning
2 cloves minced garlic


Heat a grill or grill pan to medium heat.

In a bowl, toss the shrimp, 1/4 cup olive oil, Creole seasoning and garlic until well coated.

Place shrimp on grill cooking on each side for about 2 minutes. Remove shrimp from grill and set aside. Without cleaning the grill, reheat to medium heat.

Drizzle Romaine hearts with olive oil and salt and pepper. Grill cut side down for 2-3 minutes until grill marks are present. Place lettuce on a platter dressing them with grilled shrimp, Caesar dressing, parmesan cheese and cheese bites.