Tempura Shrimp Grilled Caesar Salad
- 3 oz. Dipt ‘n Dusted Shrimp
- 6 oz. Markon Romaine Hearts Lettuce
- 2 tsp. GFS Vegetable Salad Oil
- 2 oz. Pepper Mill Creamy Caesar Dressing
- ½ oz. Baked Parmesan Croutons
- as needed GFS Vegetable Salad Oil
- 1 ½ lb. Shredded Parmesan Cheese
- ½ oz. Deep Fried Capers
- ½ oz. Capote Capers, drained
- ¼ oz. Markon Ready-Set-Serve Diced Red Peppers, ? cut
Baked Parmesan Croutons
Wash hands. Lightly oil a 2” full sized hotel pan. Spread shredded Parmesan cheese in pan in an even layer. Bake in a 350°F convection oven or 375°F conventional oven for 35 minutes, until cheese is evenly browned. Do not remove any milkfat that may be floating on the surface; it will be reabsorbed during cooling. Allow pan to sit at room temperature for 10 minutes. Invert pan over a large cutting board. Cheese should fall from pan in one large sheet. Dislodge any stuck portions with a small metal spatula. Using a chef’s knife, cut cheese into 3/8” croutons. Place in an airtight container, label, date, and store at room temperature until needed.
Deep Fried Capers
Wash hands. Carefully place drained capers in a fryer basket. Deep-fry in 350°F for 2 minutes or until capers are crispy. Place fried capers on paper toweling to drain.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Deep fry shrimp according to package instructions. Split the romaine hearts in half lengthwise. Brush the romaine lettuce lightly with oil. Place on hottest part of char grill and grill long enough to mark the lettuce and slightly singe the edges of the leaves, approximately 30 seconds. Place on a chilled salad plate in a cross pattern. Drizzle or squeeze the dressing over the lettuce and around the plate. Lay shrimp across the lettuce in a line. Sprinkle salad with the Parmesan croutons, fried capers, and diced red peppers