Cajun Shrimp Kale Caesar Salad

• Seafood

  • 1 Anchovy, fillet
  • 1 lb Shrimp, medium

• Produce

  • 4 cloves Garlic
  • 1 bunch Kale

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed
  • 1/2 cup Mayonnaise
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 2 tsp Cajun seasoning
  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 2 cups Croutons, homemade or store-bought

• Dairy

  • 3/4 cup Parmesan

Found on damndelicious.net

Description

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 1 bunch of kale, tough stems removed, cut into ribbons
• 1/2 cup freshly grated Parmesan
• 2 cups croutons, homemade or store-bought
• 1/2 cup mayonnaise*
• 1/3 cup freshly grated Parmesan
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 1 anchovy fillet, rinsed, dried and chopped, optional
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Directions

• To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine. Serve immediately, garnished with croutons.