Shrimp Caesar Salad

with Lemon Dressing

The light lemony dressing makes this a memorable salad event.

Recommended Product:
The Black + Decker Performance FusionBlade Blender

  • Prep Time:
    20 min
  • Cook Time:
    20 min
  • Ready In:
    40 min
  • Serves:


  1. 2 large pasteurized* egg yolks
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon white or black pepper
  4. 2 tablespoons lemon juice
  5. 1 teaspoon Dijon mustard
  6. 4 to 6 anchovy fillets
  7. 1/2 cup canola oil
  8. 1/4 cup Parmesan cheese, grated
  9. 2 large heads romaine lettuce, cored, leaves separated and cleaned
  10. 3/4 pound large shrimp, steamed or grilled, tails removed


Place the egg yolks, salt, pepper, lemon juice, mustard and anchovy fillets in the blender jar and select Auto 5. Slowly add the oil through the pour spout of the blender lid as the machine is running. Add the Parmesan cheese, a little bit at a time. When the Auto 5 cycle is done, scrape down the sides of the blender and pulse a few times as needed. Chill until serving.

Arrange the lettuce leaves and shrimp evenly on 4 individual plates. Drizzle the dressing generously over each serving.

Cook’s Hint: Use pasteurized eggs when they will be consumed uncooked. The pasteurization process removes harmful bacteria, a nice note of food safety.