Thursday, September 11, 2014

Grilled Oregano Shrimp-Caesar Salad with Tomatoes and Crostini

Honest is the best policy:  I was too hungry to take much time with a photo.
While my kitchen's being redone, I thought I'd repost a blog favorite from September, 2013.  Enjoy!

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It seems when I'm out with friends on some version of the protein and vegetable diet, they often end up with a Caesar Salad and Grilled Chicken or Grilled Salmon, if they're lucky.  I don't eat Caesar salad in restaurants a lot because they're often goopy-- soft and unappetizing.  And, truly, I love my own salads. Even more, I love homemade vinaigrette.

Yesterday Dave and I were at the grocery looking at fish for supper and I saw a great buy on large, gorgeous uncooked shrimp.  (Since shrimp takes two minutes to cook, why is there so much pre-cooked shrimp for sale?)  I remembered I had a bag of cleaned romaine at home in the frig, and asked for a pound of that shrimp for $9.99.  When the shrimp are large, there aren't that many in a pound; I figured whatever was leftover, we'd have the next day for a snack.