Paleo Caesar Salad with Cajun Shrimp

Try the Wicked Spatula’s twist on Caesar salad for a great light summer supper (or lunch)!

Ingredients (serves 4):

  • 2 large heads romaine lettuce (about 10-12 cups)
  • 1 large garlic clove, minced
  • 4 anchovy fillets or heaping 1/2 teaspoon anchovy paste
  • 1 egg
  • Juice of one lemon
  • 1 Tablespoon Whole Grain Dijon mustard
  • 1/4 teaspoon worcestershire sauce (optional)
  • 1/2 cup olive oil
  • Salt and freshly cracked black pepper

Cajun Shrimp

  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Pinch of salt
  • 3 Tablespoons olive oil

Optional Toppings

  • Diced tomato
  • Avocado
  • Toasted pumpkin seeds
  • Sliced red onion
  • Olives

Directions:
For the dressing

  1. In a blender combine all ingredients except for the oil. (can also use an immersion blender).
  2. Once combined pour in the oil, while blending, in a slow steady stream until emulsified. Season with salt and pepper and any additional lemon if needed.
  3. Set aside.

For the cajun shrimp

  1. In a medium bowl combine all of the spices.
  2. Peel and devein the shrimp and pat them dry. Toss the shrimp with the spices.
  3. Heat 3 Tablespoons of olive oil in a large skillet over medium-high heat.
  4. Place the shrimp in the skillet in a single layer. Sear for 1 minutes until they begin to blacken.
  5. Flip and sear another minute or so until the are cooked through.

For the salad

  1. In a large bowl toss the chopped romaine with the dressing.
  2. Divide between 4 plates and top with shrimp and chosen toppings.
  3. Serve with an extra crack of black pepper.
  4. Enjoy!