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  • Prep
    15 min
  • Total
    15 min
  • Servings

Shrimp Caesar Salad


  • ¼ cup (60 mL) olive oil
  • 2 Tbsp. (30 mL) lemon juice
  • 2 Tbsp. (30 mL) Saputo Grated Cheese Product with Parmesan
  • 1 tsp. (5 mL) Dijon mustard
  • 1 tsp. (5 mL) Worcestershire sauce
  • 1 egg yolk
  • 1 clove garlic, minced
  • ½ tsp. (2 mL) sea salt
  • Ground black pepper
  • 1 head Romaine lettuce, washed and chopped into pieces
  • 12 cooked and peeled shrimp, 31-40 count
  • ½ cup (125 mL) salad croutons
  • 1 avocado, peeled, pitted, and sliced
  • 6 slices of cooked pancetta, crumbled
  • Saputo Parmesan Petals, to taste


  1. In a Mason jar, add olive oil, lemon juice, Saputo grated cheese product with Parmesan, Dijon mustard, Worcestershire sauce, egg yolk, garlic, salt and ground black pepper. Close jar and shake vigorously until dressing is well blended. Refrigerate until ready to serve.
  2. In a large bowl, add Romaine lettuce and shrimp. Drizzle 3 Tbsp. (45 mL) of dressing over salad and toss well to combine. Add additional dressing if needed, and season with salt and pepper to taste. Transfer to serving plate. Garnish salad with croutons, avocado slices, crumbled pancetta and Saputo Parmesan petals. Serve immediately.