Caesar Salad with Grilled Shrimp

Ingredients:

Salad

• 20 - 24 Grilled Lemon Pepper Shrimp, recipe below
• 1/4 cup pasteurized eggs
• 1 clove garlic, minced (about 0.5 tsp)
• 1.5 tsp anchovy paste
• 1 teaspoon Dijon mustard
• 1/4 tsp Worcestershire sauce
• 2 tablespoons lemon juice
• 3 tbsp. l. olive oil
• 1/4 cup finely grated Parmesan
• 8 cups romaine lettuce, torn into large pieces
• 2 cups garlic croutons, recipe below

Garlic croutons

• 8 slices French bread or other crusty bread (about 60g)
• 1 teaspoon olive oil or olive oil spray
• 1 clove of garlic
• 2 pinches of salt

Grilled shrimp with lemon and pepper

• 450 g large shrimp (20-24 pcs.), peeled, deveined
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 0.5 tsp ground black pepper
• 2 tablespoons lemon juice

Preparation:

1. In a small bowl, whisk together the pasteurized eggs, garlic, anchovy paste, mustard, Worcestershire sauce, and lemon juice. Slowly, whisking constantly, pour in the olive oil. Stir in the Parmesan cheese and season with salt and pepper to taste.
2. In a large bowl, mix the dressing with the salad until well coated. Add the croutons and toss to distribute evenly.
   
   

   Garlic croutons

   
   Preheat the oven to 325°F (160°C). Using a pastry brush, lightly brush both sides of each slice of bread with olive oil. Cut the garlic in half and rub it over the bread on all sides. Sprinkle with salt. Cut the bread into cubes and place on a baking sheet. Bake, stirring once or twice, until crisp and golden, about 10 minutes.
3. Divide the salad among 4 plates and top each serving with 5-6 shrimp.
   
   

   Grilled shrimp with lemon and pepper

   
   Preheat a grill pan over medium-high heat or preheat the grill. Toss the shrimp with olive oil, season with salt and pepper, toss again, and cook until cooked through, 2-3 minutes per side. Transfer the shrimp to a plate and drizzle with lemon juice.