Grilled Caesar Salad with Shrimp

Ingredients:

• 450 g large shrimp, peeled, de-shelled and tailed
• 1/2 cup mayonnaise
• 1/4 tbsp. plus 1 tbsp. l. olive oil
• 3 finely chopped anchovies in oil
• 2 small cloves of garlic, grated
• Zest and juice of 2 lemons
• 55 g finely grated Parmesan cheese
• 3 bunches Romaine lettuce
• One 30cm long baguette, cut in half lengthwise.

Preparation:

1. In a bowl, whisk together the mayonnaise, 1/4 cup oil, anchovies, garlic, lemon zest and juice, and 1/2 teaspoon ground black pepper. Add 1 cup Parmesan cheese and stir. Season with salt and pepper, to taste.
2. Heat a large grill pan or barbecue. Cut the romaine lettuce into quarters lengthwise, leaving some of the stems to prevent the leaves from falling apart. Brush the cut ends of the romaine lettuce with 1/4 cup of the dressing and place them cut-side down on the grill.
   
   Grill for about 1 minute, until lightly charred on the first side, then flip to the other cut side and grill for another 1 minute, until lightly charred. Don't pack the lettuce too tightly; leave 1 cm between each romaine quarter; grill in batches if necessary.
3. Toss the shrimp with the remaining 1 tablespoon of oil and season with salt and pepper. Grill the shrimp for 1-2 minutes, until lightly browned on both sides and cooked through. Transfer to a bowl and toss with 1 tablespoon of salad dressing.
4. Brush the inside of the baguette with 1/4 cup of the dressing and place it cut-side down on the grill. Grill for 2 minutes, until lightly charred and heated through. Slice each baguette in half lengthwise, then crosswise, to make a total of 8 large breadsticks.
5. Divide the roasted romaine among 4 large plates. Place an equal amount of shrimp on each plate. Dilute the remaining dressing with 2 teaspoons of water and drizzle over the roasted romaine and shrimp. Sprinkle with the remaining Parmesan cheese and serve with toasted bread.