• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds jumbo shrimp, shelled and deveined

  2. 1 tablespoon (1 turn around the pan) extra-virgin olive oil

  3. 2 tablespoons butter

  4. 1/4 (a couple of pinches) teaspoon crushed red pepper flakes

  5. 4 cloves garlic , crushed

  6. 1/2 cup (a generous splash) dry white wine

  7. 1/2 lemon, juiced

  8. A handful of chopped flat leaf parsley

  9. Coarse salt and black pepper

  10. Caesar Greens, recipe follows

  11. 1 (2 ounce) tin anchovy , drained

  12. 4 large cloves garlic, cracked away from skins and finely chopped

  13. 1/2 cup extra-virgin olive oil

  14. 2 teaspoons (several drops) Worcestershire sauce

  15. 1 lemon, juiced

  16. 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle

  17. Coarsely ground black pepper, to your taste

  18. 1/2 cup (a couple of handfuls) grated Parmigiano

  19. 2 large heads romaine lettuce , trimmed to hearts and coarsely chopped

Instructions Jump to Ingredients ↑

  1. Butterfly shrimp by splitting meat almost all the way through lengthwise. Heat a large nonstick skillet over medium to medium high heat. Add oil and butter to pan and melt butter. Add crushed pepper, garlic, and shrimp. Saute shrimp until pink but not cooked through, 2 minutes, then add wine and let it almost evaporate out, another 2 minutes. Remove pan from heat and sprinkle shrimp with lemon juice and parsley then season with salt and pepper, to taste. Pile several shrimp on each plate of Caesar Greens and serve.

  2. To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.


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