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1
Brine Shrimp:
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2
Stir salt and sugar into boiling water until dissolved; pour into large bowl filled with ice; add up to 2 pounds raw, peeled and de-veined shrimp. Let shrimp sit in the brine, refrigerated for 20 to 30 minutes.
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3
Remove shrimp from brine and drain thoroughly. Rinse the shrimp thoroughly under cold water and dry on paper towels. Refrigerate the raw brined shrimp until ready to use.
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4
Prepare Cajun Caesar Dressing:
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5
Puree all ingredients except olive oil in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Taste and adjust seasonings as needed. Refrigerate if not using immediately.
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6
Prepare Croutons:
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7
Preheat oven to 375u00b0F.
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8
Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and saute 30 seconds. Add bread cubes and toss to combine. Transfer skillet to oven and bake croutons until they are golden and crisp, about 10 minutes.
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9
Prepare Salad:
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10
Wash, dry and tear romaine into bite size pieces. Toss torn greens with dressing and arrange salad on individual plates.
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11
Grill Shrimp:
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12
Preheat grill. Skewer shrimp and brush with a little olive oil and then sprinkle with salt, pepper, and minced garlic. (If using bamboo skewers, soak in water for at least 30 minutes before using so that they don't burn on the grill).
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13
Place skewered shrimp on hot grill and cook for 3-4 minutes or until shrimp turn pink, turning once halfway through the cooking time. Do not overcook!
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14
Remove shrimp from heat and arrange atop dressed salad greens (4-6 shrimp per serving). Sprinkle salads with grated Parmesan and top with fresh garlic croutons.
