Just the Salad Señor

As my wife and I were planning our honeymoon in Mazatlan, Mexico, nearly twenty years ago, a friend of mine who had recently been, offered up only one suggestion. There was a restaurant (which is no longer there) that sat on the water at Punta Camaron with gorgeous views of the water. We were recommended to go there and have the caesar salad. It seemed like a strange recommendation but we filed it away.

One night on our honeymoon, we went to the restaurant and were seated out on the patio. As the sun was setting over the ocean in the west, we ordered the caesar salad. After a few minutes, the waiter came out with a small cart. On the cart was romaine lettuce, cheese, anchovies, lemons and eggs. As we watched, he made the salad right in front of us. It was as much a show as it was prepping the food. The salad was great and, unfortunately for the restaurant, filling. When they brought out a cart of seafood and meat for us to choose the particular pieces we wanted to order as a main course, we declined. They were not very happy with our selection and after paying the bill and tipping well, we left.

This dish of a Mexican Grilled Shrimp Caesar Salad evoked some of those old memories.

A delicious and light meal.

I neglected to actually use the Cotija cheese. Oh well.

Marinating the shrimp.

Mixing the dressing. Not your typical caesar dressing.

The salad “fixin’s”.


Mexican Grilled Shrimp Caesar Salad

Prep Time: 20m | Cook Time: 20m | Makes: 4


  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 5 tablespoons olive oil
  • kosher salt and black pepper
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 jalapeño pepper, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small head romaine lettuce, leaves torn (6 cups)
  • 1/2 small jicama or 1 Granny Smith apple, peeled and cut into matchsticks
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled Cotija, queso fresco, or Feta (2 ounces)


1. Heat oven to 350° F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.

2. Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.

3. In a large bowl, combine the vinegar, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.

Nutritional Info:

Calories 502 Fat 29g Sat Fat 6g Cholesterol 269mg Sodium 681mg Protein 45g Carbohydrate 17g Sugar 3g Fiber 7g Iron 8mg Calcium 277mg

Source: http://www.realsimple.com/m/food-recipes/browse-all-recipes/shrimp-caesar-salad-00100000079447/index.html?xid=dailyrecnews-06-28-2012

Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

Categories: appetizer, Cheese, Fruit, Grilled, Low Carb, Lunch, Main Dish, Mexican, Recipes, Salad, Seafood, Vegetable

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

9 Comments on “Just the Salad Señor”

  1. August 11, 2012 at 11:44 am #

    This is definitely my kind of salad! The flavor combination sounds so fresh, and at the same time, it sounds as filling as the Caesar salad you had in Mexico. I love a great salad as dinner, mmm.


  2. Bunny Eats Design
    August 11, 2012 at 3:53 pm #

    That sounds great! I would be heartbroken at not being able to sample the other dishes. But I do love the idea of the salad being made table side. It a kind of care and passion that people don’t bother with anymore.


  3. August 11, 2012 at 4:21 pm #

    Mmmmm….I think I found Monday night’s dinner.


  4. August 11, 2012 at 6:52 pm #

    This looks yum. I made your summer veggies in the white wine last week….also yum.


  5. sipsandsteps
    August 11, 2012 at 7:32 pm #

    That looks delicious!


  6. August 12, 2012 at 8:53 am #

    I never thought to pair shrimp and apples – how refreshing! And what a great memory of your honeymoon, too 😉


  7. August 12, 2012 at 9:22 am #

    Love shrimp..definitely have to try this one.


  8. August 13, 2012 at 7:36 am #

    I had fabulous shrimp years ago in Saltillo, Mexico, and this recipe reminds me of its flavors. I plan to try it.


  9. August 13, 2012 at 9:10 pm #

    Oh my gosh! This recipe contains all of my favorite flavors. Delicious! I’ve never been to Mexico, but your recipe is inspiring me to look at plane tickets. 🙂


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