Margarita Marinated BBQ Shrimp Caesar Salad


Margarita Marinated BBQ Shrimp Caesar Salad

After riding our bikes from Midcity to Greek Fest, Scott and I were sun-burned and tired from our canoe ride on Bayou St. John. We had riden along Lake Ponchatrain and I started craving Gulf shrimp.  We luckily had some in the freezer so when we got home, Scott threw them in the marinade and I made Caesar dressing for this perfect dish on a HOT New Orleans Sunday.


Shrimp marinade

24 large head on shrimp
1/4 cup of margarita mix
2 tbsp lemon juice
2 tbsp lime juice
1 tsp of salt
2 ounces of tequila

One head of romaine lettuce

1/2 Packet of Cajun King BBQ Shrimp Seasoning


Directions for Shrimp

Skewer and grill marinated shrimp about 10 minutes (depends on heat of grill). Remove from skewers and finish on stove top with 2 tbsp of butter and 1/2 packet of bbq shrimp seasoning mix.

Caesar Dressing
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 anchovies
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 olive oil
2 tablespoons red wine vinegar
1/4 cup shredded parmesan


Add salt and pepper to the salad bowl. Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and grind them into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Toss with a couple of chopped heads of romaine. Place grilled shrimp on top of greens.

Inspired by:


Lobster Thermidor


Lobster Thermidor

This is specifically meant as a romantic dinner for two, and trust us, you both will love it.


Lobster tails (2 large ones are 3 smaller ones, frozen is fine)
2 Tbs butter
2/3 cup flour
1/2 tsp Dijon mustard
1/2 tsp minced onion
1/4 tsp fresh ground black pepper
2/3 cup half and half
1 Tb sherry
1/3 cup freshly grated Parmigiano Reggiano
1/8 cup mushrooms (sliced or diced)
1 tsp lemon juice


Boil lobster. If frozen, boil for around 15-20 minutes. If fresh, boil for less than that. Cook until bright red and the tail curls. As they boil, prepare the sauce. Start at a medium temp with the butter and onion and mushrooms. After a few minutes, reduce to a medium low setting and throw in the remaining ingredients except for the paprika. When lobster is done, remove the meat and cut it up into small chunks. Try not to ruin the shells as you can still use them. Just slice them open down the middle, crack open the tail, and pull out the meat. Toss the chunks of lobster into the sauce and let that simmer for around ten minutes. Stir frequently, but while that’s simmering, trim the shells a bit to make them more functional as bowls. Stuff the deliciousness into the shells. Top with a dusting of Parmigiano Reggiano and paprika. Broil for 3-5 minutes, or until you get a nice browning on top to your liking.

Laissez les bons temps rouler!