Orange Caesar Salad

Ingredients

• 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
  

Preparation

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.