Grilled Caesar Salad with Shrimp

1. 1

   Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl.

2. 2

   Add 1 cup of the Parmesan and stir to combine.

3. 3

   Season to taste with salt and pepper.

4. 4

   Preheat a large grill pan or outdoor grill over high heat.

5. 5

   Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter.

6. 6

   Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill.

7. 7

   Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute.

8. 8

   Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.

9. 9

   Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper.

10. 10

    Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side.

11. 11

    Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.

12. 12

    Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill.

13. 13

    Cook until lightly charred and warmed through, about 2 minutes.

14. 14

    Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.

15. 15

    Divide the grilled romaine among 4 large plates.

16. 16

    Scatter an equal amount of shrimp on each plate.

17. 17

    Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp.

18. 18

    Sprinkle with the remaining Parmesan and serve with the grilled bread.

* Per serving · 4 servings · Values may vary.