Caesar Salad with Grilled Shrimp

1. 1

   In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice.

2. 2

   Slowly add the olive oil in a steady stream, whisking the whole time.

3. 3

   Stir in the Parmesan and season with salt and pepper.

4. 4

   In a large bowl, toss the dressing with the lettuce until well coated.

5. 5

   Add the croutons and toss to combine.

6. 6

   Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.

7. 7

   Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil.

8. 8

   Cut the garlic in half and rub it on to both sides of the bread.

9. 9

   Sprinkle with salt.

10. 10

    Cut the bread into cubes and spread onto a baking sheet.

11. 11

    Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.

12. 12

    Preheat a grill pan over a medium-high flame, or prepare a grill.

13. 13

    Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side.

14. 14

    Transfer the shrimp to a plate and drizzle with the lemon juice.

* Per serving · 4 servings · Values may vary.