Points



Total Time: 20 min

Prep: 15 min

Cook: 5 min

Serves: 4

Easy

While Caesar dressing is often paired with mild romaine, we love how its bold flavor stands up to kale and garlicky grilled shrimp. If you’re an anchovy rookie, don’t be intimidated—and don’t omit the tiny fish from the dressing. Once incorporated, they lend critical umami depth. Allow the dressed kale to sit for 20 minutes for a mellower texture and taste.

Ingredients:

• 4 sprays cooking spray
• 1½ pounds uncooked shrimp, large, peeled and deveined
• 1 tsp lemon zest, grated
• 1 medium garlic clove, crushed with a garlic press, divided
• ¼ tsp table salt, divided
• 2 uncooked anchovies, rinsed and well mashed; or 1 tsp anchovy paste
• 2 tbsp fresh lemon juice
• 2 tbsp plain fat free Greek yogurt
• 2 tbsp reduced calorie mayonnaise
• 2 tsp Olive oil
• ½ tsp Dijon mustard
• ⅛ tsp black pepper
• ¼ cup grated Parmesan cheese
• ¾ pounds uncooked kale, (1 bunch) stems and tough ribs removed, leaves thinly sliced
• ½ oz Parmesan cheese, shaved with vegetable peeler

Instructions

1. In a medium bowl, toss the shrimp, lemon zest, ¼ tsp of the garlic, and ⅛ tsp of the salt.
2. In a large bowl, whisk the anchovies, lemon juice, yogurt, mayonnaise, oil, mustard, black pepper, and the remaining garlic and ⅛ tsp salt. Whisk in the grated cheese. Add the kale and toss until the kale is completely coated.
3. Coat a large grill pan with cooking spray and preheat over medium-high. Arrange the shrimp in a single layer on the pan (working in batches if necessary) and grill until just opaque in the centers, 2 to 3 minutes per side.
4. Divide the salad and shrimp among 4 plates. Garnish with the shaved cheese.
5. Serving Size: 1¼ cups salad, about 9 shrimp, and about 3 Parmesan shavings!