Since the following recipe has raw eggs in the dressing…..
RAW EGG WARNING
The American Egg Board states: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.
To Make Eggs Safe: Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds.
Brining is a preparation method that increases the moisture holding capacity of shrimp. The result? A moister, firmer cooked shrimp that “snaps.”
Although shrimp is featured, this would be delicious with any grilled firm-textured sweet fish or shellfish – or even fresh-fried calamari or grilled chicken.
Cajun Caesar Salad With Grilled Shrimp
2 dozen extra jumbo shrimp (16/20 count), brined
1-2 cloves minced garlic
Fresh ground pepper
2 heads romaine lettuce
Cajun Caesar Dressing
Fresh Garlic Croutons
Grated Parmesan Cheese
1/4 cup kosher salt
1/4 cup sugar
1 cup boiling water
2 cups ice
Cajun Caesar Dressing:
3 large egg yolks
1 garlic clove, finely minced
2 flat anchovy fillets in oil, chopped fine
2 tsp Creole mustard
2 tsp ketchup
1 tsp fresh parsley, finely chopped
1/2 tsp cayenne pepper
2 Tbs fresh squeezed lemon juice
1/2 tsp prepared horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp fresh ground pepper
3/4 cup extra virgin olive oil
Fresh Garlic Croutons:
2 cups 1/2-inch cubes day-old sourdough bread
2 Tbs melted butter
3 cloves garlic
Stir salt and sugar into boiling water until dissolved; pour into large bowl filled with ice; add up to 2 pounds raw, peeled and de-veined shrimp. Let shrimp sit in the brine, refrigerated for 20 to 30 minutes.
Remove shrimp from brine and drain thoroughly. Rinse the shrimp thoroughly under cold water and dry on paper towels. Refrigerate the raw brined shrimp until ready to use.
Prepare Cajun Caesar Dressing:
Purée all ingredients except olive oil in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Taste and adjust seasonings as needed. Refrigerate if not using immediately.
Preheat oven to 375°F.
Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and toss to combine. Transfer skillet to oven and bake croutons until they are golden and crisp, about 10 minutes.
Wash, dry and tear romaine into bite size pieces. Toss torn greens with dressing and arrange salad on individual plates.
Preheat grill. Skewer shrimp and brush with a little olive oil and then sprinkle with salt, pepper, and minced garlic. (If using bamboo skewers, soak in water for at least 30 minutes before using so that they don’t burn on the grill).
Place skewered shrimp on hot grill and cook for 3-4 minutes or until shrimp turn pink, turning once halfway through the cooking time. Do not overcook!
Remove shrimp from heat and arrange atop dressed salad greens (4-6 shrimp per serving). Sprinkle salads with grated Parmesan and top with fresh garlic croutons.