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Grilled Romaine and Shrimp (or Chicken) Caesar Salad with Grilled CroutonsFrom chef and author Emeril Lagasse Friday, June 24, 2005 A fantastic salad for your summber grill from Chef Emeril Lagasse on Good Morning America. Enjoy it with shrimp or chicken, your choice! Ingredients Directions In a bowl, combine the shrimp, 1/4 cup of the olive oil, the lemon juice, garlic, Essence, and pepper flakes and toss to coat the shrimp evenly. Let marinate, refrigerated, for at least one and up to two hours. (Alternatively, if using the chicken, marinate in the same oil-lemon mixture for at least one and up to two hours.) Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer on metal skewers or wooden skewers that first have been soaked in water for 20 minutes. Grill the shrimp, turning, until opaque, pink, and cooked through, about three minutes. Transfer to a platter and remove the skewers when cool enough to handle. (Alternatively, if using the chicken, lightly season with salt on both sides of each breast and grill until the chicken is firm to the touch and cooked through, five to seven minutes per side, depending upon the size of the breasts. Transfer to a platter and let cool slightly before serving.) Brush the Romaine hearts on all sides with the remaining 1 1/2 tablespoons olive oil and lightly season with salt and pepper. Place on the grill and cook, turning once, until wilted, three to five minutes. Place one heart of romaine on each of four plates, cut side up. Divide the shrimp and avocado among the hearts and drizzle with the dressing. Sprinkle each serving with two tablespoons of the cheese, season with freshly ground black pepper, and serve. Makes 4 servings Caesar Dressing Ingredients Directions In a medium bowl, combine the egg yolk, lemon juice, garlic, Worcestershire, anchovies, salt and pepper and whisk until well combined. While whisking, slowly drizzle the olive oil into the bowl a few drops at a time and continue until all the oil is incorporated and the mixture is emulsified. Fold in the Parmesan and adjust seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use. (The dressing will keep refrigerated for up to 24 hours.) Makes about 3/4 cups Grilled Croutons Ingredients Directions Preheat the grill to medium-high. Using a pastry brush, lightly brush both sides of the bread with oil. Place the bread slices on the grill and cook until marked and lightly toasted, 1 to 2 minutes per side. Remove from the grill and rub one side of the bread with the crushed garlic, if desired. Serve immediately or at room temperature. Makes 8 slices Recipe copyright 2005, Emeril Lagasse
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 RECIPES TO GRILL AND SUPER SIDES  Beer Can Chicken from Steven RaichlenQueen Latifah's Four Alarm Ass Kickin' BBQ SauceFeasty Beer Dogs and Beer BratsMarinated Beef Kebabs with Grilled Onion and ZucchiniMemphis Style RibsEmeril's Baby Back Ribs with Sweet Barbecue SauceChinois Grilled London Broil with Cilantro Mint VinaigretteGrilled VegetablesGrilled Chicken with Coffee Barbecue SauceGrilled Spice Rubbed Chicken BreastDry-Rubbed Skirt Steak from Mario BataliDr. Pepper Flank Steak from Grady SpearsBarbecued Portobello Mushrooms and Vidalia Onions from Emeril LagasseStuffed Barbecued Chicken With Spicy Pineapple Barbecue SauceGrilled Spice Rubbed Chicken Breast from Chef David WalzogEmeril's Fajitas With A Cajun Twist from Emeril LagasseBarbecued Meatloaves from Melanie BarnardDry-Rubbed Skirt SteakHoney Spareribs ChinoisBaby Back Ribs with Orange Chipotle GlazeGrilled Sugar-Dipped PineapplePerini Ranch RubGrilled SourdoughGrilled Potato SaladGrill-Roasted Corn on the CobBruschetta with Grilled Shrimp and Sweet Basil Mustard |
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