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Paleo Caesar Salad with Shrimp

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My buddy, Wes Piatt, joins me for this one. Wes likes thing pretty plain, so getting him to taste this dressing was a phenomenal feat! 

Wes and I have been friends for nearly 5 years now. We've been to Power Monkey Camp together three times, he hosted a "Keep It Paleo!" seminar at his gym, he's supported Ice Age Meals from the start, and he's a total hunk!

I look up to Wes for his disciplined, no excuses attitude. He is also wicked strong, runs a tight ship at Coast Range CrossFit and will be competing at the California Regional over Memorial Day weekend. Good luck, Wes! I'll be there to cheer you on. 

As far as Paleo Caesar goes, I recommend you learn to make this one. You can tweak the ingredients a bit to make it more garlicky, add extra anchovies for a deep Caesar flavor, or even add Parmesan cheese if that's your thing. Whatever you do, get in the kitchen and do your best to "Keep It Paleo!" 

We're here to help!

Your Pals,

Nick and Wes

Recipe

Ingredient List:

  • 20 each wild-caught shrimp, peeled and deveined
  • PALEO GRIND Lemon Pepper Love
  • 1 head Romaine lettuce, halved and chopped
  • 4 radishes, thinly sliced
  • Olive oil, as needed
  • Lemon wedges, as garnish

Ingredient for the Caesar dressing:

  • 5 anchovies
  • 2 garlic cloves, rough chop
  • 1 tablespoon whole grain mustard
  • 2 tablespoons red wine vinegar
  • 1 cup olive oil
  • 1/2 lemon, juiced
  • 1 egg
  • Coarse ground black pepper, to taste

Preparation Instructions: 

  1. Preheat a large cast-iron skillet over medium-high heat. Add a squirt of olive oil.
  2. Place shrimp onto a plate lined with a paper towel and sprinkle the top side with PALEO GRIND Lemon Pepper Love. Place them seasoned side down into the hot skillet and season the top side with more Lemon Pepper Love. Cook on the first side for 2-3 minutes and then flip and cook another 2-3 minutes, stir and cut the heat.
  3. Place Romaine lettuce into a large mixing bowl.
  4. In a food processor, add anchovies, egg, garlic, ground mustard, and red wine vinegar and blend. Slowly add olive oil until the mixture becomes creamy. Add lemon juice and coarse ground black pepper and mix once again.
  5. Toss dressing with lettuce and radishes in the large mixing bowl.
  6. Place a large portion onto a serving plate and top with shrimp, garnish with lemon wedges and Enjoy!

"Keep It Paleo!"

 

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I have been a cook for the past 20 years and a CrossFitter since 2008.  It is my passion to share my cooking knowledge through the videos on this site.  I want to turn you into a Culinary Ninja while helping you "Keep it Paleo!"

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