Ingredients Jump to Instructions ↓

  1. 1/4 cup pasteurized egg product

  2. 1 clove garlic, minced (about 1/2 teaspoon)

  3. 1 1/2 teaspoons anchovy paste

  4. 1 teaspoon Dijon mustard

  5. 1/4 teaspoon Worcestershire sauce

  6. 3 tablespoons olive oil

  7. 1/4 cup finely grated Parmesan

  8. Salt and pepper

  9. 8 cups coarsely torn romaine lettuce

  10. 2 cups Garlic-Scented Croutons, recipe follows

  11. 20 to 24 Lemon Pepper Grilled Shrimp, recipe follows

  12. 8 slices French bread or other crusty bread (about 2 ounces)

  13. 1 teaspoon olive oil or olive oil spray

  14. 1 clove garlic

  15. 2 pinches salt

  16. 1 pound large shrimp (20 to 24 per pound), peeled and deveined

  17. 1 teaspoon olive oil

  18. 1/4 teaspoon salt

  19. 1/2 teaspoon freshly ground black pepper

  20. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

  2. In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.

  3. SERVES 4 Calories: 322 Total Fat: 16.5 grams Saturated Fat: 3 grams Protein: 29 grams Total carbohydrates: 14 grams Sugar: 2 grams Fiber: 2.5 grams Cholesterol: 174 milligrams Sodium: 1036 milligrams (note: very slight differences in analysis than what's live)

  4. Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.

  5. Yield: 2 cups Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.


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