Paleo Caesar Salad with Shrimp Featuring Wes Piatt




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


Paleo Caesar Salad with Shrimp

Ingredients List:

  • 20 wild-caught shrimp, peeled and deveined
  • PALEO GRIND Lemon Pepper Love
  • 4 radishes, thinly sliced
  • Olive oil, as needed
  • Lemon wedges, as garnish

Ingredients for Caesar dressing:

  • 5 anchovies
  • 2 cloves garlic, rough chop
  • ½ lemon, juiced
  • 1 egg
  • 1 tablespoon whole grain mustard
  • 2 tablespoon red wine vinegar
  • 1 cup olive oil
  • Coarse ground black pepper, to taste

Preparation Instructions:

      1. Preheat a cast iron skillet over medium-high heat and add olive oil.
      2. Place shrimp on a plate lined with paper towel. Sprinkle PALEO GRIND Lemon Pepper Love. Place seasoned side down in the hot skillet and add more seasoning to the shrimp. Allow to cook for 2-3 minutes and then flip and cook another 2-3 minutes and then cut the heat.
      3. Place the 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 mixture becomes creamy. Add lemon juice and coarse ground black pepper and mix once again.
      5. Toss dressing with lettuce and radishes in the 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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