We’ve been super busy here in Texas lately and with the hottest days of summer upon us light and quick meals are a must. Recently one of my go to meals has been this delicious Jalapeño Shrimp Caesar Salad. Cool crispy romaine lettuces, creamy avocado, warm juicy shrimp, and my secret ingredient….. Jalapeño Caesar Dressing 🙂 Come on y’all knew I had to add some pepper in somewhere!!
This Jalapeño Caesar Dressing is super easy to make and gets that jalapeño kick from one of my recent favorite grocery store finds, Ground Jalapeño Pepper.
Of course if you can’t find Ground Jalapeño Pepper on your spice aisle you can always substitute a little fresh jalapeño chile in the dressing.
I love using shrimp this time of year because they cook so fast its like not even cooking. It’s practically as fast as put the shrimp in a hot pan, turn once, they are done. Ok maybe it’s not that fast but almost! But if you don’t like shrimp grilled chicken is wonderful in this salad too.
I hope you enjoy this simple and easy Jalapeño Shrimp Caesar Salad as much as we do!!
Jalapeño Shrimp Caesar Salad
Jalapeño Caesar Dressing
1 Large Garlic Clove, Grated
1 Teaspoon Anchovy Paste
1 Teaspoon Dijon Mustard
2 Teaspoon Worcestershire Sauce
1 Lemon, Juice and Zest
1 Cup Mayonnaise
1/2 Cup Freshly Grated Parmigiano Reggiano Cheese
1/2 – 3/4 Teaspoon Ground Jalapeño Pepper (or to taste)*
Salt (to taste)
Fresh Cracked Black Pepper, to taste (I like a lot of pepper)
Add all of the above ingredients to a blender or food processor and mix. Taste for seasoning and store the dressing in an air tight container in the fridge until ready to use.
1 Pound Jumbo Shrimp, peeled and deveined
1/2 – 3/4 Teaspoon Ground Jalapeño Pepper
Season the shrimp to taste with salt, pepper, garlic powder and 1/2 – 3/4 Teaspoon jalapeño powder. Heat a little olive oil in a pan over medium heat and cook the shrimp until just cooked through and pink, about 4-6 minutes. Remove from pan and squeeze the juice of 1/2 lime over the shrimp.
Assemble the Salad:
1-2 Heads of Chopped romaine Hearts *
Shaved Fresh Parmigiano-Reggiano (I use a vegetable peeler)
2 Avocados, sliced and squeeze on the other half of the lime
Croutons (if desired)
Toss desired amount of Jalapeño Caesar Dressing on the chopped romaine then top the salad with sliced avocado, shaved Parmigiano-Reggiano, Croutons, Cracked Black Pepper, and Warm Shrimp.
If you can’t find the Ground Jalapeño Pepper you can 1/2 a small jalapeño (seeds) removed in the dressing. Or use cayenne pepper but reduce the amount used because cayenne is a good bit spicier.
For really good crisp lettuces I use a salad spinner to get the lettuce very dry. Then 30 minutes before serving I put the lettuce in the freezer so it is super chilled and crisp.