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Shrimp Caesar Salad Toasts
Shrimp Caesar Salad Toasts Shrimp Caesar Salad Toasts are my new favourite summer hosting appetizer! Plus my Caesar Salad dressing is so easy to make – you can make a big batch of it, and use it for Caesar Pasta Salads, Wraps and more! This is the ultimate backyard dinner party dish – so make
Shrimp Caesar Salad Toasts
Shrimp Caesar Salad Toasts are my new favourite summer hosting appetizer! Plus my Caesar Salad dressing is so easy to make – you can make a big batch of it, and use it for Caesar Pasta Salads, Wraps and more! This is the ultimate backyard dinner party dish – so make sure to try it out this summer and let me know what you think!
Shrimp Caesar Salad Toasts
Shrimp Caesar Salad toasts are the ultimate appetizer for summer hosting and backyard BBQs!
Ingredients
Salad
- 4 PC Mango & Calamnsi Citrus Raw Shrimp Grilling Skewers
- 2 cups romaine, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 lemon, juiced
Caesar Salad Dressing
- 2 egg yolks
- 2 anchovies
- 2 garlic cloves
- 1 tbsp dijon mustard
- 1 cup olive oil
- 1 cup parmesan cheese, grated
- 1/2 lemon, juiced
- few dashes Worcestershire
- salt & pepper
Toasts
- 1 baguette, sliced
- 2 tbsp olive oil
- salt & pepper
Instructions
- Cook PC Mango & Calamansi Citrus Raw Shrimp Grilling Skewers according to box instructions. Preheat oven to 375F degrees. Line a baking sheet with parchment paper and set aside.
- Add all Caesar dressing ingredients to a food processor or blender and process until smooth. Taste and season as necessary. Add dressing to a measuring cup.
- Add chopped romaine to a large bowl. Top with parmesan cheese and lemon juice. Toss together with ½ of the dressing. Once PC Mango & Calamansi Citrus Raw Shrimp Grilling Skewers are cooked, remove them from the oven.
- Remove the shell and tails from the shrimp and add to the salad. Add in the remaining dressing and toss. Slice the baguette and add to the lined baking sheet. Brush both sides of the baguette with olive oil and top with salt & pepper. Bake for 8 minutes, flip and bake for another 6 minutes until both sides of the bread are toasted. Remove from oven and set aside.
- Remove the baguette from the oven and rub 1 garlic clove over each slice. Add the salad to the top of each toast. Top toast with parmesan cheese, black pepper and leftover salad dressing. Serve with PC Calamansi Lemonade and enjoy!
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I loved how the garlic cloves and romaine worked in shrimp caesar salad toasts; the finished dish felt thoughtfully balanced.