Salade César aux crevettes (option pauvre en FODMAP)

Ingrédients

• 2/3 cup Caesar Dressing (homemade or store-bought)
• 2 cups unflavored pork rinds, chopped into 1/2-inch pieces
• 1 tablespoon garlic-infused olive oil
• 1 tablespoon ghee or butter
• 1/4 teaspoon salt (optional, to taste)
• 1 pound large or jumbo shrimp, peeled and deveined with tails removed
• 1–2 tablespoons garlic-infused olive oil
• Salt and freshly ground black pepper (to taste)
• 3 hearts of romaine, chopped (about 6 cups)
• 1/4 cup fresh parmesan, finely grated

Préparation

1. 1

   Prepare Caesar dressing: If making homemade dressing, prepare a full batch of my homemade Caesar dressing recipe, either in the bottom of a large salad bowl (where you'll be mixing the rest of the salad) or a separate small mixing bowl. Cover and refrigerate until ready to use.

2. 2

   Prepare croutons (optional): Roughly chop the pork rinds into bite-sized pieces (they won't be perfect, and that's fine).

3. 3

   For a quicker option: Simply crush the pork rinds and sprinkle them over the salad—no cooking needed.

4. 4

   Prepare shrimp: Preheat outdoor grill (I use a natural gas grill) or grill pan to medium heat. While the grill is warming up, thread shrimp onto skewers, baste with garlic oil, and sprinkle with salt and freshly cracked black pepper to taste. Grill for 5–6 minutes, flipping halfway through, until shrimp are bright pink on both sides. Remove promptly from grill.

5. 5

   Assemble salad: Return to the large salad bowl containing the Caesar dressing (if you haven’t chosen to keep it separate). Add chopped romaine, parmesan, and pork rind croutons and toss with salad tongs to combine. Divide between 4 salad plates. Top with shrimp and garnish with more parmesan cheese and freshly ground black pepper if desired.