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Grilled Prawn or Shrimp Caesar Salad
Guest recipe by Leanne Ely of Saving Dinner

Grilled Shrimp Caesar Salad

Enjoy this easy, summery recipe from nutritionist Leanne Ely, CNC, creator of the acclaimed the Saving Dinner menu-mailer service and author of six books.

She's probably best-known for her great Saving Dinner books and her New York Times bestseller Body Clutter.

As Leanne wrote, “You don’t want to be eating farm-raised shrimp … especially foreign farm-raised shrimp." So, which shrimp do you buy? Your best choice would be California coonstripe shrimp, Oregon bay shrimp, and British Columbian [or Alaskan] spot prawns.”

Grilled Prawns or Shrimp Caesar Salad
Prep time: 10 minutes; Cook time: 10 to 20 minutes
Serves 4



  1. Heat grill to medium heat.
  2. In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
  3. Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
  4. In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad and serve.
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