Latin Caesar Salad

Name: Latin Caesar Salad
Total time: 360 s
Ingredients: Olive oil, 60 ml (for marinade); Lemon juice, fresh, 30 ml; Garlic, minced, 11 g; Minor's Ancho Flavour Concentrate, 25 ml; Shrimp, thawed, raw, peeled & deveined, tail-on, 21-25 ct. (680 g); Olive oil, 30ml (for dressing); Red wine vinegar, 45 ml; Cumin, ground, 1g; Lettuce, romaine, hearts, washed, cut in half length wise, keeping halves intact, 500g; Onion, pickled, sliced, 140 g; Cotija cheese, crumbled, 140 g

Brand
Preparation time
6 min
Difficulty
Easy
Number of servings

10

Bring a Latin twist to a classic with our Latin Caesar Salad recipe!

This Latin Caesar Salad with Grilled Shrimp is a delightful fusion of Latin and classic Caesar flavours.

This recipe uses MINOR'S Ancho Flavour Concentrate. Made from ancho peppers and sauteed onions to provide sizzling Southwestern-styled flavour in a wide variety of applications. MINOR'S Ancho Flavour Concentrate has a rich flavour, adds a sweet and pungent taste to the dishes.

Offer your customers a harmonious blend of textures and tastes with this easy-to-recreate recipe. It is the perfect addition to any menu!

Ingredients

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Olive oil, 60 ml (for marinade)
Lemon juice, fresh, 30 ml
Garlic, minced, 11 g
Minor's Ancho Flavour Concentrate, 25 ml
Shrimp, thawed, raw, peeled & deveined, tail-on, 21-25 ct. (680 g)
Olive oil, 30ml (for dressing)
Red wine vinegar, 45 ml
Cumin, ground, 1g
Lettuce, romaine, hearts, washed, cut in half length wise, keeping halves intact, 500g
Onion, pickled, sliced, 140 g
Cotija cheese, crumbled, 140 g

Preparation

1

In a bowl, combine 60ml of olive oil, 15 ml of lemon juice, and 10ml of MINOR'S Ancho Flavour Concentrate. Stir to combine. Then, add the shrimp and ensure they are evenly coated with the mixture. Place the bowl in the refrigerator to marinate for a maximum of one hour.
2

To prepare the dressing, whisk together oil, vinegar, lemon juice, Ancho Flavour Concentrate, and cumin in a bowl until thoroughly blended. Set aside.
3

Preheat grill to medium-high heat. Remove shrimp from marinade and place on skewers. Grill shrimp, turning until opaque and pink. Shrimp should be cooked throughout in 3-4 minutes. Transfer to a plate and remove from skewers when cool enough to handle.
4

Coat all sides of the Romaine hearts with 2 tablespoons of oil and gently season with a sprinkle of salt and pepper. Place on grill and cook, turning once, until wilted, about 3-4 minutes.
5

Place one Romaine heart on each plate with about 1/2 oz. of pickled onions. Sprinkle with cheese and dressing and serve with 3 grilled shrimps. Garnish and serve!

Related Products

MINOR'S Ancho Flavour Concentrate 6 x 14.4 oz

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