Grilled Shrimp Caesar with Queso Cotija and White Corn

Serves 8 to 10

CROUTONS
4 cups 1” cubes sourdough bread
2 t. garlic powder
Generous pinch Mexican oregano
2 t. paprika
enough olive oil to lightly coat bread cubes
Salt, to taste
Freshly ground black pepper, to taste

SHRIMP AND CORN
2 T. chile powder
1 ½ t. ground cumin
2 T. brown sugar
1 T. lime juice
1 T. olive oil
2 lbs. shrimp, peeled and deveined
1 ear white corn, shucked (I used 1/2 can white shoepeg corn)

DRESSING
2-3 cloves garlic minced
2-3 anchovies, minced
1 T. Dijon mustard
1 T. Worcestershire sauce
¼ c. lemon juice

6 hearts of romaine, cut into bite-sized pieces
½ c. crumbled cotija cheese

Croutons: Preheat the oven to 400 degrees. In a large bowl, toss the bread cubes with 2 t. garlic powder and the Mexican oregano, paprika, salt and pepper, and enough olive oil to coat lightly. Arrange in a single layer on a cookie sheet and bake 15-18 minutes, or until golden and crisp. Set aside to cool.

Preheat the grill to high. In a large bowl, combine the remaining teaspoon garlic powder with the chili powder, cumin, brown sugar, lime juice, and 1 T. olive oil Add the shrimp and toss to coat. Let marinate 10-15 minutes. Grill the shrimp 2 minutes per side, or until pink and cooked through (I sauteed the shrimp in a hot skillet). Set aside to cool. Brush the corn lightly with olive oil and grill 6-8 minutes, or until cooked through and caramelized in spots. Set aside until cool enough to handle and cut the kernels from the cob.

In another large bowl, whisk together the garlic, anchovies, mustard, Worcestershire, lemon juice, and salt and pepper to taste. Whisk in ½ – 3/4 c. olive oil, in until the desired consistency for dressing. Add the romaine and croutons and toss to coat. Divide between 8 chilled plates. Garnish with grilled corn kernels and crumbled cotija and serve immediately.

Trisha
From Nuevo Latino Cooking Class, Lucy Vaserfirer, In Good Taste

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