- 4
Ingredients
- Caesar Dressing:
- 2 Heads Romaine Lettuce, cut across into 1" pieces
- 1/2 cup fresh grated parmesan cheese
- 1 lb. 20-24 count shrimp, peeled and de-veined
- 3 cloves garlic, chopped
- 1 TB lemon juice
- 2 TB olive oil
- Red pepper flakes, small pinch
- 1 egg yolk
- 1 TB dijon mustard
- 1 TB red wine vinegar (or lemon juice) OR half of each
- 1 tsp crushed garlic
- 1 tsp crushed anchovy
- 1/2 cup olive oil
- salt & pepper
Preparation
Step 1
For Dressing:
Place yolk in a stainless steel bowl. Add a little warm water to loosen yolk. Place bowl OVER (NOT on) pot of simmering water and whisk yolk until warm and frothy. (Its done when its warm)
Add mustard, vinegar, garlic and anchovy - stir. Gradually whisk in olive oil. Season to taste. Set aside.
For Salad:
Combine garlic, lemon juice, olive oil and pepper flakes in a bowl. Marinate shrimp in lemon-garlic mixture for about ten minutes.
Place shrimp on a pan and season with salt.
Grill over high heat until shrimp turns white and pink, and curls up. Don't Over Cook! Remove shrimp from grill and set aside.
Place romaine in bowl toss with dressing and parmesan cheese. Place salad onto places and top with shrimp.