Shrimp Caesar Salad

May 12th 2014
Shrimp Caesar Salad


Ingredients:
2 small cloves of garlic, minced
1 TSP anchovy paste
2 TBSP fresh lemon juice (1 lemon)
1 TSP Dijon
1 TSP worstechire
1 cup low fat mayo
1/4 cup parmesan, grated
1/4 cup romano cheese, grated
Pinch of red pepper flakes
salt and pepper to taste
1-2 TBSP of extra virgin olive oil to stream in dressing as you mix. Use the desired amount based on the consistency you prefer
2-3 hearts of Romaine lettuce, chopped
3 pieces of bread, carefully broken up into cubes
1 TSP Lawry's season salt
1 TSP garlic powder
Cooking Spray
1 TBSP olive oil
1/2 cup shredded asiago cheese for topping
1 pound of large poached shrimp


Directions:
1. Preheat oven to 400 degrees. After breaking bread into pieces, spray cookie sheet. Spread bread in a single layer on cookie sheet. Season with season salt, garlic powder, 1 TBSP olive oil and a little pepper. Toss. Put in oven for about 12 minutes, turning once.
2. Mix the dressing (best the day before). Combine the first 11 ingredients (garlic through olive oil for streaming). Whisk together thoroughly, cover and refrigerate until ready to use.
3. Prepare the shrimp. You can buy already pre-cooked shrimp from Costco-like stores. Just pull the tails off and serve on top of the salad.
5. Chop Romaine into manageable pieces and put a big bowl. Toss with dressing. The dressing goes a log way so make sure not to add too much because then you will have soggy Caesar!
6. Plate the lettuce. Add the shrimp around the plate and on top. Add the croutons and finally the asiago sprinkle. Serve and eat immediately. 


This is by far the best Caesar dressing and salad combination I have ever had. Enjoy.


~Julianne