Grilled Caesar Salad with Shrimp

I have a confession...I cheated on my husband.  It was around 3:00 in the afternoon and I needed a break from my computer at work.  I went for a walk and found a small place to decompress for a few moments just to regroup and take a breath of relaxation.

I was thirsting for something that I have needed for awhile....tall, dark and something to rejuvenate me.  Frozen cappuccino drink - yes, yes!!!!!

Well, it wasn't quite cheating on my husband (I just cheated on his diet).  

My husband has even reached a point that he shared with me, "If I have to eat one more salad I am going to lose it".  Guess that's why we ended up at Baskin Robbins also this week, ugh!!! (Glad I'm not the only one in our household trying to deal with a sweet tooth.

Okay, so giving up the breads, rice, pastas has been a challenge (after all, coming from an Alaska meat and potatoes upbringing), but every now and again, you need that fix of sugar.  I have learned from my many years of weight loss episodes, they all say, if you have a craving, then just get it out of the way in small portions and get back on the program the next day.  Don't feel guilty about the cookie or ice cream, just deal with it, don't beat yourself up, ask for forgiveness and do better the next day.  Since I am Catholic, that internal guilt seems to get elevated to a whole new level.

I have been diligently trying out new recipes, searching for low carb and/or gluten free dinners and reinventing some from my South Beach cookbooks, all of which I hope to share with you soon, if we ever get our office and computers up and running in the new house.

Here is yet another salad that I tried to turn up a notch to make it more interesting.  It's not the prettiest looking meal, but it did have great flavors.

Grilled Caesar Salad with Sauteed Shrimp

2 heads romaine lettuce
Olive Oil
Citrus Caesar Vinaigrette (see below)
Parmesan Cheese

1 pound peeled, deveined, raw shrimp (tails off)

1-8 ounce package of sliced button mushrooms

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine or champagne vinegar
2/3 cup olive oil

Preheat a grill to medium-high.

Saute the shrimp and mushrooms in skillet with butter and mined garlic until slightly golden brown and shrimp are completely cooked.  Set aside.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. Add the sauteed shrimp and mushrooms.  Finish with shaved or shredded Parmesan cheese.

Citrus Caesar Vinaigrette: Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.