Shrimp Caesar Salad

1. 1
   bake · ~10 min

   Toast the croutons.

   Preheat oven to 190°C (375°F). Toss cubed sourdough bread with 1 tbsp olive oil and spread on a baking sheet. Bake 8-10 minutes until golden and crisp, tossing halfway. Rub warm croutons with a cut clove of garlic for flavor.

   TIPDay-old bread works best for croutons — it's drier and crisps up perfectly.
2. 2
   mix · ~5 min

   Make the Caesar dressing.

   1.In a mixing bowl, whisk together minced garlic, lemon juice, anchovy paste, Dijon mustard, and Worcestershire sauce.

   2.Slowly drizzle in 3 tbsp olive oil while whisking constantly until emulsified.

   3.Whisk in finely grated parmesan cheese and season with a pinch of salt and black pepper.

   TIPWhisk vigorously — the dressing should be thick and creamy, not separated.
3. 3
   grill · ~6 min

   Season and cook the shrimp.

   1.Pat shrimp completely dry with paper towels.

   2.Season shrimp with 1 pinch salt, 1 pinch black pepper, and toss with remaining 1 tbsp olive oil.

   3.Heat a large skillet over medium-high heat until very hot.

   4.Add shrimp in a single layer and cook 2 minutes per side until pink and lightly charred.

   5.Remove from pan immediately to prevent overcooking.

   TIPDon't crowd the pan — cook shrimp in two batches if needed. Overcrowding steams them instead of searing.
4. 4
   assemble · ~2 min

   Toss the salad.

   In a large bowl, combine chopped romaine lettuce with half the dressing. Toss gently until leaves are evenly coated. Add more dressing as needed — the leaves should be glossy, not dripping.

5. 5
   assemble · ~2 min

   Plate and top with shrimp.

   1.Divide dressed lettuce among 4 plates or bowls.

   2.Arrange warm shrimp on top of each salad.

   3.Scatter garlic croutons over each portion.

   4.Shave extra parmesan cheese generously over the top using a vegetable peeler.

   5.Finish with a crack of fresh black pepper.

Cuisines we love