Ingredients Jump to Instructions ↓

  1. 3/4 pound large peeled and deveined frozen shrimp (about 24), thawed

  2. 2 garlic cloves, minced

  3. 1 tablespoon grated lemon zest, plus

  4. 2 tablespoons lemon juice

  5. 4 tablespoons extra-virgin olive oil

  6. Coarse salt and ground pepper

  7. 5 ounces crusty bread, cut into 1-inch pieces (3 cups)

  8. 1 hard-cooked egg yolk, mashed

  9. 1 teaspoon Dijon mustard

  10. 1/4 cup grated Parmesan, plus more for serving

  11. 2 large hearts romaine lettuce, leaves separated

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.

  2. Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.


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