Emeril's Grilled Romaine and Shrimp (or Chicken) Caesar Salad with Grilled Croutons

Emeril Lagasse's Bam-tastic Barbecue

From the kitchen of Emeril Lagasse

Ingredients

1 1/2 pounds medium shrimp, peeled and deveined, (or 4 boneless, skinless chicken breast halves - 6 to 8 ounces each, pounded to an equal thickness, about 1/2-inch thick)

1/4 cup plus 1 1/2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 teaspoons garlic, minced

1 teaspoon Emeril's Original Essence, or Creole Seasoning

Pinch red pepper flakes

4 hearts of Romaine lettuce, cut in half lengthwise, keeping halves intact

Salt

Freshly ground black pepper

1 firm-ripe Hass avocado, peeled, seeded and chopped (about 1 cup)

Caesar Dressing, recipe follows

1/2 cup grated Parmesan cheese (or 1/2 cup crumbled goat cheese)

Grilled Croutons, recipe follows

Caesar Dressing

1 large egg yolk

2 teaspoons fresh lemon juice

1/2 teaspoon garlic, finely minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon anchovies, finely chopped

1/4 teaspoon salt

1/8 teaspoon fresh cracked black pepper

1/2 cup olive oil

1/4 cup Parmesan, grated

Grilled Croutons

8 diagonal slices Italian or French bread (1/2-inch thick)

1/4 cup olive oil

2 large whole cloves garlic, peeled and smashed, optional

Salt

Freshly ground black pepper

Cooking Directions

In a bowl, combine the shrimp, 1/4 cup of the olive oil, the lemon juice, garlic, Essence, and pepper flakes and toss to coat the shrimp evenly. Let marinate, refrigerated, for at least one and up to two hours. (Alternatively, if using the chicken, marinate in the same oil-lemon mixture for at least one and up to two hours.)

Preheat the grill to medium-high.

Remove the shrimp from the marinade and skewer on metal skewers or wooden skewers that first have been soaked in water for 20 minutes. Grill the shrimp, turning, until opaque, pink, and cooked through, about three minutes. Transfer to a platter and remove the skewers when cool enough to handle. (Alternatively, if using the chicken, lightly season with salt on both sides of each breast and grill until the chicken is firm to the touch and cooked through, five to seven minutes per side, depending upon the size of the breasts. Transfer to a platter and let cool slightly before serving.)

Brush the Romaine hearts on all sides with the remaining 1 1/2 tablespoons olive oil and lightly season with salt and pepper. Place on the grill and cook, turning once, until wilted, three to five minutes.

Place one heart of romaine on each of four plates, cut side up. Divide the shrimp and avocado among the hearts and drizzle with the dressing. Sprinkle each serving with two tablespoons of the cheese, season with freshly ground black pepper, and serve.

Caesar Dressing

In a medium bowl, combine the egg yolk, lemon juice, garlic, Worcestershire, anchovies, salt and pepper and whisk until well combined. While whisking, slowly drizzle the olive oil into the bowl a few drops at a time and continue until all the oil is incorporated and the mixture is emulsified. Fold in the Parmesan and adjust seasoning to taste.

Transfer the dressing to an airtight container

and refrigerate until ready to use. (The dressing will keep refrigerated for up to 24 hours.)

Grilled Croutons

Preheat the grill to medium-high.

Using a pastry brush, lightly brush both sides of the bread with oil.

Place the bread slices on the grill and cook until marked and lightly toasted, 1 to 2 minutes per side. Remove from the grill and rub one side of the bread with the crushed garlic, if desired.

Serve immediately or at room temperature.