Caesar Salad with Lemon Pepper Shrimp

Caesar Salad with Lemon Pepper Shrimp
Photo by Christopher Hirsheimer


  • ¼ tsp. salt
  • 1 lb. large shrimp, peeled and deveined
  • 1-½ tsp. anchovy paste
  • 1 clove garlic, minced (about 1 tsp.)
  • ½ tsp. coarsely ground black pepper
  • ¼ tsp. Worcestershire sauce
  • ½ tsp. salt
  • + 13 more ingredients
    • 1 tsp. olive oil or olive oil spray
    • ¼ cup freshly grated Parmesan cheese
    • Salt and freshly ground pepper to taste
    • ½ tsp. finely grated lemon zest
    • 2 Tbs. fresh lemon juice
    • 2 Tbs. olive oil
    • 3 Tbs. fresh lemon juice
    • 8 cups coarsly torn romaine lettuce
    • ¼ cup pasteurized egg substitute
    • Eight ½-inch-thick slices French bread or other crusty bread (about 2 oz.)
    • 2 tsp. olive oil
    • 1 clove garlic, peeled
    • ½ tsp. Dijon mustard

Preheat the oven to 325°F. Using a pastry brush, lightly brush both sides of the bread with the oil or spray the bread with the olive oil spray. Cut the garlic in half and rub it over both sides of the bread. Sprinkle both sides with the salt. Cut the bread into cubes and spread it on a single l...

View full recipe at Fine Cooking


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