Ingredients
Units
Scale
- 1 romain heart, sliced lengthwise down the middle
- 2 strips bacon, diced
- 6 oz peeled, deveined raw shrimp
- 1 tbsp Italian seasoning
- 1/8 tsp salt (if the Italian seasoning does not contain any salt)
For the Caesar dressing:
- 1/4 cup Avocado Oil Mayonnaise
- 1/2-1 tsp anchovy paste
- 2 cloves garlic, minced
- 1/2 tbsp apple cider vinegar
- 1 tsp coconut aminos
- 1 tsp dijon mustard
- 1 tsp lemon juice (add more depending on tastes)
- 1/4-1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Spray a 9 x 11 baking tray with cooking spray. Spread chopped bacon over pan. Place in the oven on the middle rack and turn oven on to 400 degrees F.
- While the pan is heating and the bacon is cooking, take the 2 romaine halves and spray with cooking spray or drizzle with olive oil making sure to coat all sides. Sprinkle romaine halves with a little salt and pepper. In a separate bowl, mix raw shrimp with Italian seasonin, salt and pepper. Toss to coat.
- When oven is fully heated, pull bacon and sheet from the oven. Push the bacon to one side and place the shrimp and lettuce, cut side up, on the pan. Return the pan to the oven and bake for 5-8 minutes.
- While the sheet pan is in the oven, prepare the dressing by combining all the ingredient in a small bowl. Mix everything really well and place it in the fridge until ready for use.
- When shrimp and lettuce has cooked, remove the pan from the oven. Place half a romaine each plate, top with shrimp, drizzle with dressing and sprinkle bacon over lettuce.
Notes
- See post for substitutions
- This salad is best eaten with a sharp knife.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Meals, Salad
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 serving
- Calories: 323
- Sugar: 1.5 g
- Fat: 26.7 g
- Carbohydrates: 6.4 g
- Fiber: 3.6 g
- Protein: 16.5 g



