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This recipe feeds a crowd!
Orange Caesar Salad
- 2 teaspoons anchovy paste
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped garlic - divided
use
- 1 1/2 quarts Florida Orange Juice - divided
use
- 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-inch (3 pounds)
- 6 cups seasoned croutons
- 1 quart Florida Orange Sections (2 1/4
pounds)
- 3/4 cup grated Parmesan cheese
- To prepare the dressing, combine the anchovy
paste, mustard and 1 tablespoon of garlic in a food processor;
puree until smooth. 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, combine the Florida
Grapefruit Juice, lime juice, Old Bay® Seasoning, remaining
garlic and remaining Florida Orange Juice; reserve. 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, grill one shrimp
skewer (2 to 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. 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.
Makes 12 servings.
Recipe provided courtesy of The Florida Department of Citrus.
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