Caesar Salad with Grilled Shrimp

Ingredients

• 1.5 teaspoons anchovy paste 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 0.3 cup pasteurized egg product 
• 2 ounces bread french
• 0.5 teaspoon garlic minced
• 1 clove garlic 
• 2 tablespoons juice of lemon 
• 1 teaspoon olive oil 
• 3 tablespoons olive oil 
• 0.3 cup parmesan finely grated
• 8 cups coarsely torn romaine lettuce 
• 0.3 teaspoon salt 
• 2 pinches salt 
• 4 servings salt and pepper 
• 1 pound shrimp deveined peeled per pound), and
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• baking sheet
• oven
• whisk
• grill
• grill pan
• pastry brush

Directions

1. Watch how to make this recipe.
2. In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
3. In a large bowl, toss the dressing with the lettuce until well coated.
4. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
5. Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil.
6. Cut the garlic in half and rub it on to both sides of the bread.
7. Sprinkle with salt.
8. Cut the bread into cubes and spread onto a baking sheet.
9. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
10. Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side.
11. Transfer the shrimp to a plate and drizzle with the lemon juice.