We have been having some awesome weather here lately. Its like we went from winter, instantly to summer – totally bypassing spring! As you can see – Chubby up above is enjoying the weather and looks pretty comfy on the porch ledge! We were in the high 80’s earlier this week. Very unlike temps for this time of year in our area and we all (people and pets!) have been reveling in the warm sunshine!
With this summer like weather lately, I felt like a light and refreshing salad for dinner. I’ve had the Shrimp Caesar Salad bookmarked from Cooking Light (myrecipes.com) for a while and figured it was time to try it out. Unfortunately, I didn’t have croûtons or pine nuts here, so it was missing some ingredients – but I figured it wouldn’t matter much as I would probably be the only one who cared. I also had Chris help me out with some photography so I could have a few more pics this time!
Shrimp Caesar Salad
2 tablespoons light mayonnaise
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon grated Parmesan cheese (I used my microplane zester to grate this cheese, I just love it!)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon Worcestershire sauce
2 garlic cloves, minced
3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted
Chopped fresh chives (optional)
To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.To prepare salad, combine croûtons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.