Garlic croutons: – 1/2French Baguettecut in half sliced into 1/4" thick slice – 3tablespoonsextra virgin olive oil – 2clovesgarlicminced Caesar dressing: – 3clovesgarlicminced – 1 1/2teaspoonanchovy paste – 2tablespoonslemon juice – 1teaspoonDijon mustard – 1tablespoonWorcestershire sauce – 1cupmayonnaise – 1/4cupsour cream – 1/2cupfreshly grated Parmesan cheese – 1/4teaspoonsalt – 1/4teaspoonfreshly ground black pepper For the caesar salad: – 1poundshrimpcleaned and deveined – Salt and Pepperto taste – 1teaspoonpaprika – 1/2teaspoongarlic powder – 1large romaine lettuce – 1/2cupparmesan cheeseshredded or shaved
Heat a skillet on high. Toss shrimp with salt, pepper, garlic powder, and paprika in a bowl.
pork chop seasoning Add oil to the skillet and brown shrimp for 2 minutes on each side.
Set away from pan. Preheat oven to 350°F. Put bread slices in a big bowl.
Combine olive oil and minced garlic in a small bowl and sprinkle over croutons. Coat evenly.
On a baking sheet, bake the bread in a single layer for 10-12 minutes until lightly brown and crisp.
Whisk the dressing ingredients in a medium bowl and put aside. Rinse and dry the romaine lettuce, cut it, put it in a large serving bowl, sprinkle.
with shredded parmesan cheese, add the chilled croutons and shrimp, and drizzle 1/2 of the dressing on top.
Toss gently and add dressing as required to coat ingredients. Serve now.