Grilled Shrimp Caesar Salad Recipe

4 tablespoons lemon juice
2 teaspoons Dijon mustard
3 anchovies, rinsed, and coarsely chopped
2 small clove garlic, coarsely chopped
4 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/3 cup of shredded parmesan cheese
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound of peeled, and grilled cooked shrimp ( 16-20's if available)
1 cup of fresh, or boxed croutons if you prefer not to make your own.

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Instructions:

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Heat your oven, and your grill first if you are planning on grilling, and making your own croutons for this recipe. It is not mandatory, as you can substitue precooked shrimp, and already prepared boxed croutons. This is a great meal to serve if you are having family and friends over that are into just hanging out, and having a glass of wine while you prepare dinner. If you would rather not grill your shrimp, then sauté, or boiling is an option. If you do not want to make your croutons, and use pre-made boxed ones, this salad can be made in about 15-20 minutes or less from start to finish.

Place lemon juice, mustard, anchovies, and garlic in a food processor and process until smooth and creamy. With the motor running, gradually add oil, process until creamy. Add 1/4 cup Asiago cheese and pepper, pulse until combined.

Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, or a nice serving dish if you want it to be a more rustic style lunch or dinner service, and then garnish the top of the salad with the remaining 1/4 cup Asiago cheese, 1/3 cup of shredded parmesan cheese, and a few croutons.

Instructions for making Croutons: Preheat oven to 300 degrees. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive or canola oil. Lightly brush flavored oil on both sides of bread slices. Stack as many slices as you can cut at one time. Cut into cubes the size of your choice. Spread cubes in single layer on large baking sheet.

Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 20-30 minutes, you can cook longer if you want them to be well done. Remove from the oven and land let cool completely. And serve with your favorite salad.

Grilled Shrimp Caesar Salad Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com.

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Shrimp Embrochette With a Chipotle Aioli, Great Hors De Oeuvres Recipe

Shrimp Embrochette Hors de Oeuvres

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INGREDIENTS (for 3-4 servings):

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1/2 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepper jack cheese
1/2 cup canola oil
1 teaspoon of fresh minced garlic
½ teaspoon of salt or to taste, you can omit the salt if you prefer but it does help add seasoning to the shrimp.
25 large shrimp , 5 will be deveined and chopped and the other 20 will be peeled, deveined and butter flied.
20 thick slices bacon par cooked which means it is semi cooked but not cooked all the way.
Skewers, or Toothpicks that have been soaked in water to prevent burning when grilling.

PREPARATION:

To par cook your bacon add the bacon pieces to a sheet pan and put them in a 350 - 400 degree oven for about 10- 15 minutes. You will then remove them from the sheet pan and lay them out on a paper towel to remove all of the excess bacon grease.

In a medium bowl, mix together the 5 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepper jack cheese, Cheddar cheese, canola oil and garlic salt. You will mix well and make sure that the shrimp and crab mixture are holding together well due to the fact that it will be stuffed in the shrimp. You do not want your mixture to run out of the bacon wrapped shrimp.

You can cook these on a hot grill, pan sauté, or oven broil these little babies. Your choice but my preference is on a hot grill and that is why I par cook the bacon. I try and remove as much of the bacon fat so the grill will not flame or flare up when cooking on the grill. I like to use Mesquite wood when grilling mine for the added flavor.

You will put your par cooked bacon strips out on a clean work surface. Take a heaping spoonful of the breadcrumb mixture and stuff it into the butter flied shrimp, and wrap with bacon, and repeat until all are wrapped up. You will then secure with two toothpicks or wooden skewers if you like. The wooden skewers need to be soaked in water just as the toothpicks do if you are using them on the grill. It will keep them from burning. If you are going to use the skewers use 2 of them and run them about a ½ inch apart so it will look like you are making a shrimp ladder. If you are using the toothpicks, you will need to make sure to secure the bacon and you can run them parallel or make an x if you like, either will work just fine. You are ready to grill or cook your shrimp Embrochette.

Regardless if you are cooking on the grill, pan or oven watch your shrimp once it starts to become really nice and salmon pink it is done, do not overcook because it will become chewy. If you cook for about 5-8 minutes on each side depending on the heat you are cooking over, and after the bacon crisps up you should remove them from cooking surface and let cool for about 3-5 minutes. There will be carry over cooking and you want to make sure that the inside has caught up to the outside and that it will be cooled down enough not to burn your guest, and then serve.

Chipotle aioli:

Add 1 Cup of Mayo, about 1-2 tablespoons of fresh chopped cilantro, 1-2 teaspoon of chipotle powder- you can add more or less depending on the heat level you desire, 2-3 teaspoons of fresh lemon juice, ½ teaspoon of garlic powder, pinch or two of salt and pepper. Stir and add to a bowl for dipping.

Shrimp Embrochette With a Chipotle Aioli, Great Hors De Oeuvres Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,

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