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Orange Caesar salad

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Cooking Time: 2-3 min


1-1/2 quarts Florida Orange Juice, divided
2 teaspoons anchovy paste
1/4 cup Dijon mustard
1/4 cup finely chopped garlic, divided
1-1/2 cups olive oil
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)
48 cups cleaned and cut Romaine lettuce, 1″x1″ (3 pounds)
6 cups seasoned croutons
1 quart Florida Orange sections (2-1/4 pounds)
3/4 cup grated Parmesan cheese


To Prepare the Dressing:

1. Combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth.

2. 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:

1. Combine the Florida Grapefruit Juice, lime juice, Old Bay® Seasoning, remaining garlic and remaining Florida Orange Juice; reserve.

2. 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:

1. 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.

2. 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.