Chipotle Caesar Salad
Ladies love a good caesar.
1 head of green leaf lettuce
parmesan cheese + pepper for serving
1 1/2 cups bow tie pasta (cooked, drained, rinsed with cool water)
1 serving plain greek yogurt (5-6 oz)
1 tablespoon dijon mustard
1 tablespoon olive oil
1/4 cup lemon juice (one large lemon is more than enough)
1 teaspoon lemon zest
1 teaspoon worchestershire
1 tablespoon anchovy paste
1 chipotle pepper in adobo sauce (canned item)
1 tablespoon adobo sauce (also from the can)
1/3 cup freshly shredded parmesan cheese
1 pinch of kosher or sea salt
1 teaspoon freshly ground black pepper
In a food processor or blender, purée together all of dressing ingredients then sit it in the fridge while you make the rest
bring a pot of salted water to a boil and cook your pasta according to the instructions then drain it and rinse it will cool water so it doesn’t wilt the lettuce
Add olive oil or butter to a skillet over medium heat. Generously dust your shrimps with blackened seasoning on both sides. Cook the shrimps for 2 minutes on either side.
Cut your avocado, dice a jalapeño, grate some more fresh parm.
Put the salad together by tossing the avocado, lettuce, jalapeño, pasta with about 1/4 cup of the caesar dressing, or more. Then add the shrimps on top!