Shrimp Caesar with Pickled Watermelon & Cornbread Croutons

Shrimp Caesar with Pickled Watermelon & Cornbread Croutons
16 servings


Ingredients Weights Measures
Pickled Watermelon
watermelon, cut into 1-inch cubes 1 lb. + 11.2 oz. 64 each
KRAFT Strawberry Balsamic Vinaigrette 16 fl oz 2 cups
Grilled Shrimp
GREY POUPON Country Dijon Mustard 2.8 oz. 2/3 cup
extra virgin olive oil 2.7 fl oz 2/3 cup
uncooked large shrimp (21 to 25 count), peeled with tails left on, deveined 2.75 lb. 64 each
Cornbread Croutons
cornbread cubes (1 inch) 8 oz. 64 each
extra virgin olive oil 16 fl oz 1 cup
romaine lettuce, shredded 2 lb. 1 gal.
grilled fresh corn kernels 1.25 lb. 1 qt.
cherry tomatoes, halved 2 lb. + 6.4 oz. 64 each
feta cheese, crumbled 3.5 oz. 2/3 cup
DI GIORNO Shredded Asiago Cheese 2.7 oz. 2/3 cup
fresh mint, chopped - 2-2/3 Tbsp.
scallions, chopped - 2-2/3 Tbsp.
KRAFT Creamy Caesar Dressing 12 fl oz 1-1/2 cups


PICKLED Watermelon: Place watermelon in resealable plastic bag; pour vinaigrette over watermelon. Seal bag. Refrigerate at least 3 hours to marinate. Meanwhile, marinate shrimp. (See next step.)

GRILLED Shrimp: Whisk mustard and oil until blended; pour over shrimp in resealable plastic bag. Seal bag. Refrigerate at least 3 hours to marinate.

GRILL shrimp on high heat 3 to 5 min. or until shrimp turn pink, turning once.

CORNBREAD Croutons: Pan-fry cornbread in hot oil in sauté pan on medium heat until evenly browned, turning frequently. Drain on paper towels.

DRAIN watermelon; discard marinade.

FOR each serving: Combine 1 cup lettuce, 1/4 cup corn, 8 tomato halves, 2 tsp. each feta and Asiago cheese, and 1/2 tsp. each mint and scallions; place in salad bowl. Top with 4 Pickled Watermelon cubes, 4 Grilled Shrimp and 4 Cornbread Croutons. Drizzle with 1-1/2 Tbsp. dressing.

Kraft Kitchens Tips

Baked Cornbread Croutons
Spread cornbread cubes onto bottom of parchment-lined sheet pan. Bake in 400ºF standard oven 10 to 15 min. or until lightly browned, stirring once.
Make Ahead
Watermelon and shrimp can be marinated overnight before using as directed.
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Nutritional Information

Nutrition Information

Total fat
 40 g
Saturated fat
 8 g
 160 mg
 1510 mg
 28 g
Dietary fiber
 4 g
 16 g
 22 g
Vitamin A
 130 %DV
Vitamin C
 30 %DV
 20 %DV
 10 %DV