{SkinnyChow} Grilled Shrimp Caesar Salad

This week is one of my favorite weeks of the year....

Most people have a nice, short work week....

And I spend the whole week planning the most important meal of the year -- and then I get to cook it!  Woo hoo! 

I just love the excitement of Thanksgiving because it kicks off the holiday season.  I don’t know how it happens but every year I plop down to watch the Macy’s Day Parade and I literally burst into tears when the Rockettes do their thing.  In fact, my eyes are watering just typing this.  LOL.  So yes, I’m a little dramatic, but I just LOVE this week.

So how about we start the week out with a little SkinnyChow -- save up some calories for the big feast!

So this salad is extra special because the romaine lettuce is grilled!  If you haven’t tried grilled lettuce you’ve gotta get on it asap.  It takes your salad to the next level, adding some smoky charred action and slightly wilting the leaves.  Also, the creamy caesar dressing is super satisfying and is made with fat free greek yogurt.  {I just LOVE that stuff!}  Feel free to substitute any protein in this salad -- chicken, beef and salmon would be fantastic.  

SkinnyChow Grilled Shrimp Caesar Salad (makes 4 salads)

For Salad:

24 large raw shrimp, deveined, tails on

salt and fresh ground black pepper

2 hearts of romaine, split in half

cooking spray

fresh grated parmesan cheese

1 lemon, cut into 4 quarters

SkinnyChow Creamy Caesar Dressing:

1/2 c. plain fat free greek yogurt

2 tbsp fresh lemon juice

2 to 3 tbsp skim milk {or more depending on how thin you like your dressing}

grated zest of 1 small lemon

1 large clove garlic, grated

1/4-1/2 tsp anchovy paste {optional -- but it really kicks this dressing up a notch}

salt and pepper to taste

1. Combine all ingredients for dressing in a mason jar, or jar with a lid and shake up.  Refrigerate until ready to use.
2. Heat a grill pan over medium heat.  Toss shrimp with salt and pepper and spray grill pan with cooking spray.  Cook shrimp on grill pan 1 to 2 minutes per side, or until shrimp turn pink.  Remove shrimp from heat into bowl and set aside.
3. Spray each romaine heart half with cooking spray and place cut side down on grill pan.  Grill until charred then remove each romaine heart to serving plates.  Top romaine with 6 shrimp each, sprinkle with parmesan cheese, salt and pepper, and squeeze lemon juice over each salad.
4. Drizzle each salad with caesar dressing and serve with crusty bread if desired.