Chipotle Caesar Salad

Ladies love a good caesar.

You’ll need:

• 1 head of green leaf lettuce

• 10-14 shrimps

• blackened seasoning

• 1 jalapeño

• 1 avocado

• parmesan cheese + pepper for serving

• 1 1/2 cups bow tie pasta (cooked, drained, rinsed with cool water)

Dressing:

• 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

Instructions:

1. In a food processor or blender, purée together all of dressing ingredients then sit it in the fridge while you make the rest

2. 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

3. 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.

4. Cut your avocado, dice a jalapeño, grate some more fresh parm.

5. 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!