Caesar Salad with Lemon Pepper Shrimp

By DenaK

Ingredients

• Eight 1/2-inch-thick slices French bread or other crusty bread (about 2 oz.)
• 1 tsp. olive oil or olive oil spray
• 1 clove garlic, peeled
• 1/4 tsp. salt
• 1 lb. large shrimp, peeled and deveined
• 2 tsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. coarsely ground black pepper
• 1/2 tsp. finely grated lemon zest
• 3 Tbs. fresh lemon juice
• 1/4 cup pasteurized egg substitute
• 1 clove garlic, minced (about 1 tsp.)
• 1-1/2 tsp. anchovy paste
• 1/2 tsp. Dijon mustard
• 1/4 tsp. Worcestershire sauce
• 2 Tbs. fresh lemon juice
• 2 Tbs. olive oil
• 1/4 cup freshly grated Parmesan cheese
• 8 cups coarsly torn romaine lettuce
• Salt and freshly ground pepper to taste

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

Make the croutons:

Preheat the oven to 325°F.

Using  a pastry brush, lightly brush both sides of the bread with the oil or spray the bread with the olive oil spray. Cut the garlic in half and rub it over both sides of the bread. Sprinkle both sides with the salt. Cut the bread into cubes and spread it on a single layer on a baking sheet. Bake until the bread is crsipy and golden brown, stirring once or twice, about 10 minutes.

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

In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire, and lemon juice. Slowly add the oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss again to combine. Divide the salad between 4 plates and top each plate with the shrimp.