Mediterranean Shrimp Caesar

Name: Mediterranean Shrimp Caesar
Ingredients: 13 c. water; 3 tbsp. lemon juice; 2 large egg yolks; 1 tsp. honey-Dijon mustard; 1/2 tsp. kosher salt; 1/2 tsp. ground black pepper; 3 anchovy fillets; 1 clove garlic; 13 c. extra-virgin olive oil; 1 lb. peeled and deveined extra-large shrimp; 2 tbsp. extra-virgin olive oil; 1 tbsp. fresh rosemary; 1 tbsp. fresh lemon juice; 1 small shallot; 13 loaf ciabatta bread; 1 pt. mixed cherry or grape tomatoes; 2 small hearts of romaine; 1/4 c. shaved Parmesan cheese

18 ingredients

12 steps

Ingredients

13 c. water
3 tbsp. lemon juice
2 large egg yolks
1 tsp. honey-Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
3 anchovy fillets
1 clove garlic
13 c. extra-virgin olive oil
1 lb. peeled and deveined extra-large shrimp
2 tbsp. extra-virgin olive oil
1 tbsp. fresh rosemary
1 tbsp. fresh lemon juice
1 small shallot
13 loaf ciabatta bread
1 pt. mixed cherry or grape tomatoes
2 small hearts of romaine
1/4 c. shaved Parmesan cheese

Directions

1

For the dressing: Whisk together water, lemon juice, egg yolks, mustard, salt, and pepper in a small saucepan over medium-low heat, whisking constantly until it comes to just under a boil and thickens to a yogurt-like consistency, about 4 minutes.
2

Transfer to a blender and add remaining dressing ingredients.
3

Puree until thick and smooth.
4

To prepare the shrimp and salad: In a medium bowl, toss shrimp with 1 Tbsp of the oil, rosemary, lemon juice, and shallot; set aside.
5

Heat remaining 1 Tbsp oil in a large nonstick skillet over medium heat.
6

Saute bread cubes until lightly golden on all sides, 2 to 3 minutes; remove to a large salad bowl.
7

Add tomatoes to bowl.
8

Heat a stovetop grill pan or broiler.
9

Grill or broil shrimp 4 to 5 minutes, turning once, until pink and firm, then add to salad bowl with lettuce.
10

Toss with 1/2 cup of the dressing to lightly coat.
11

Top with shaved Parmesan cheese.
12

Pass extra dressing at table, if desired.