From pogo to swizzle--everything's more fun on a stick! Written by the best-selling twin-sister team of Mary Corpening Barber and Sara Corpening Whiteford (authors of such fabulous hits as Smoothies and Wraps), Skewer It! presents 50 stylish ways to spear, dip, and dunk--deliciously! Everything from Festive Finger Foods to Party Picks and Kebabs Revisited
Ceasar Salad with Lemongrass-Skewered Shrimp and Scallops
Recipe from:
Skewer It!
by Mary Corpening Barber,Sara Corpening Whiteford,Rebecca Chastenet de Gery Cookbook Heaven at
Recipelink.com
Our recipe calls for a conservative amount of garlic, so if you're a lover of this powerful bulb, step up the quantity. Remember, however, that the older the garlic the stronger its flavor, so taste before you dose. Lemongrass is widely available at Asian markets, but if you can't find lemongrass, skewer the shrimp and scallops with wooden or metal skewers. Leftover dressing can be stored in the refrigerator for up to 1 week and used to dress up just about anything, from steamed vegetables to pasta salads.
16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano
To make the Caesar Dressing: Combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.
Preheat a grill to medium high or the oven to 450 degree F. Toss the shrimp with 2 teaspoons of the olive oil in a small bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper. Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking. Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.
To assemble: Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.
Do-ahead tips: The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.
