Orange Caesar salad
Ingredients
2 teaspoons anchovy paste
1/4 cup Dijon mustard
1/4 cup finely chopped garlic, divided
1-1/2 cups olive oil
3 cups Florida Grapefruit Juice
1/2 cup lime juice
2 teaspoons Old Bay® Seasoning
96 Peeled and deveined 21/25 count shrimp (2-1/2 pounds)
48 cups cleaned and cut Romaine lettuce, 1″x1″ (3 pounds)
6 cups seasoned croutons
1 quart Florida Orange sections (2-1/4 pounds)
3/4 cup grated Parmesan cheese
Preparation
To Prepare the Dressing:
1. Combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth.
2. While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.
To Prepare the Marinade:
1. Combine the Florida Grapefruit Juice, lime juice, Old Bay® Seasoning, remaining garlic and remaining Florida Orange Juice; reserve.
2. Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.
To Prepare Each Salad:
1. Grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate.
2. Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.