Seared Shrimp Salad—Shrimp are Good Any Way You Cook Them.
Cooks' Note
If you ever run out of cooking oil, this is a dish you can prepare without having to make a quick trip to the grocery for more! The recipe is as versatile as it is easy-you could easily substitute chicken breasts, fish fillets, rib-eye steaks, or pork chops for the shrimp, increasing the cooking time to 4 to 5 minutes per side.
Recipe information
Yield
serves 4
Ingredients
1 teaspoon garlic powder
1/2 to 1 tablespoon ground black pepper
1/2 teaspoon salt
1/8 teaspoon dried oregano
1 pound large shrimp, peeled and deveined
1 head romaine lettuce
1/2 cup Caesar Dressing (page 307)
Preparation
Mix together the garlic powder, pepper, salt, and oregano in a medium bowl. Add the shrimp and toss to coat. Preheat a heavy nonstick skillet over high heat. Add the shrimp and sear until dark brown (almost burnt), 1 to 2 minutes per side. In a large bowl, combine the lettuce and the dressing and toss to mix thoroughly. Divide the salad among 4 plates and serve the shrimp on top.
