Recipe: Orange Caesar Salad

ORANGE CAESAR SALAD

FOR THE DRESSING:
2 teaspoons anchovy paste
1/4 cup Dijon mustard
1/4 cup finely chopped garlic, divided
1 1/2 quarts Florida Orange Juice, divided
1 1/2 cups olive oil
FOR THE MARINADE:
3 cups Florida Grapefruit Juice
1/2 cup lime juice
2 teaspoons Old Bay Seasoning
96 Peeled and deveined 21/25 count shrimp (2 1/2 pounds)
FOR THE SALAD:
48 cups cleaned and cut Romaine lettuce, 1x1-inch (3 pounds)
6 cups seasoned croutons
1 quart Florida Orange Sections (2 1/4 pounds)
3/4 cup grated Parmesan chees

TO PREPARE THE DRESSING:
Combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth. While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.

TO PREPARE THE MARINADE:
Combine the Florida Grapefruit Juice, lime juice, Old Bay Seasoning, remaining garlic and remaining Florida Orange Juice; reserve. Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.

TO PREPARE EACH SALAD:
Grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate. Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.

Makes 12 servings
Source: Florida Department of Citrus