Grilled Shrimp Caesar with Crispy Potatoes

It’s a salad, but it’s dank.

INGREDIENTS

  • 1lb large shrimp
  • 4-5 packed handfuls of crisp romaine
  • 3 handfuls tiny potatoes
  • 1 lemon
  • 1 avocado
  • pinch of shaved parmesean
  • avocado oil or olive oil – I LOVE Oliviers & Co
  • caesar dressing of choice – I love Primal Kitchen!
  • Old Bay Seasoning
  • salt and pepper

PREP

  1. Preheat oven to 400.
  2. Peel shrimp and place in a large bowl.
  3. Toss shrimp with oil and Old Bay.
  4. Slice potatoes in half.
  5. Toss potatoes with oil, salt, and pepper.
  6. Slice lemons into quarters.
  7. Slice avocado as prettily as you can ;]
  8. Toss romaine with caesar dressing.

COOK

  1. Roast potatoes in oven for 20-30 minutes, turning halfway through.
  2. Grill or sear shrimp until the flesh is white and a nice char appears, about 3-5 minutes.

PLATE

  • Spread out romaine on a plate.
  • Top with tiny crispy lovely potatoes and shrimp.
  • Top with avocado, lemon slices, and parmesean.
  • Do a light drizzle of olive oil on top for a beautiful top note – LOVE Oliviers & Co for this, they have the best tasting oils!
  • I love this with tons of fresh cracked pepper. Go crazy.
  • Dig in. Yasss!

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