Orange Caesar salad - Florida Citrus

Ingredients

• 1-1/2 quarts Florida Orange Juice, divided
• 2 teaspoons anchovy paste
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped garlic, divided
• 1-1/2 cups olive oil
• 3 cups Florida Grapefruit Juice
• 1/2 cup lime juice
• 2 teaspoons Old Bay® Seasoning
• 96 peeled and deveined 21/25 count shrimp (2-1/2 pounds)
• 48 cups cleaned and cut Romaine lettuce, 1″x1″ (3 pounds)
• 6 cups seasoned croutons
• 1 quart Florida Orange sections (2-1/4 pounds)
• 3/4 cup grated Parmesan cheese
• Combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth.
• While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.
• Combine the Florida Grapefruit Juice, lime juice, Old Bay® Seasoning, remaining garlic and remaining Florida Orange Juice; reserve.
• Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.
• Grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate.
• Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.
• Salad , Side Dish
• Entree , Salad , Sauce
• Salad
• Salad , Sauce
• Entree , Salad