Caesar Salad with Lemon Pepper Shrimp

Caesar Salad with Lemon Pepper Shrimp
Photo by Christopher Hirsheimer


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

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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