Shrimp Caesar Salad

Makes 4 servingsPosted May 3, 2013

Directions

Peel and devein the shrimp, leaving the tails on.
Place the shrimp on a baking sheet, brush with a little olive oil and sprinkle with salt and pepper.
Roast at 400°F (200°C) for 4–5 minutes on each side, until golden.
Caesar Dressing: Blend together the egg, anchovy fillets, garlic, mustard, lemon juice, olive oil, Parmesan cheese, salt and pepper.
Arrange the romaine (and any additional greens) on a platter; add the shrimp and croutons.
Drizzle with the dressing.

For a fat-free version, eliminate the oil and cheese and use additional lemon juice.
The dressing contains raw egg. Use a fresh or pasteurized egg and keep the dressing refrigerated. Raw egg is best avoided by anyone with a weakened immune system, including during chemotherapy.

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