hot honey blackened shrimp caesar salad_______________________Sweet and hot shrimp tossed in a homemade blackening season and an easy hot honey glaze, served atop a bed of kale, avocado, roasted corn, and a tangy tahini parmesan dressing. 2021's fresh take on Caesar salad?
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp + 1/4 tsp paprika
- 1 tsp + 1/4 tsp garlic powder, divided
- 1/2 tsp onion powder
- 1 tsp + 1/4 tsp cayenne pepper, divided
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp salt
- 2 tbsp butter
- 3 tbsp honey
- 5-6 cups kale
- 1 avocado, sliced
- 1 cup frozen roasted corn (I use Trader Joe's)
tahini Caesar dressing
- 1 tbsp dijon mustard
- 2 tbsp tahini
- 2 tsp anchovy paste
- 2 cloves garlic
- 1/4 cup shredded parmesan cheese
- 3 tbsp fresh parsley
- 3 tbsp lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Make the Tahini Caesar Dressing. In the bowl of a food processor, combine all the ingredients and whip until creamy. Taste for salt and pepper. Spoon into an airtight jar or container and set aside.
- Toss the shrimp in 1 tbsp paprika, 1 tsp garlic powder, onion powder, 1/4 tsp cayenne, black pepper, thyme, oregano, and a dash of salt.
- Melt butter in a skillet over medium heat. Stir in honey, 1 tsp cayenne, 1/4 tsp paprika, and 1/4 tsp garlic. Add shrimp and sear 2 minutes on one side, then flip and sear 2 minutes on the second. Allow to simmer in the hot honey another 1-2 minutes. Remove to a plate and spoon any extra hot honey overtop.
- To assemble the salad: massage kale in about 1 tbsp of the Tahini Caesar dressing until softened. Distribute slices of avocado evenly around the greens, then sprinkle roasted corn. Top with shrimp. Drizzle each individual portion with as much dressing as you please and additional shaved parmesan, as desired.