Preparation Time: 30 minutes
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice, freshly squeezed
1 tablespoon anchovy fillets, chopped fine
1 tablespoon garlic clove, crushed and finely chopped
1/2 teaspoon black pepper freshly ground
1 cup Parmesan cheese grated
1/4 cup extra virgin olive oil
2 tablespoons olive oil
2 pounds shrimp, 21-25 count, peeled and deveined
2 tablespoons garlic clove, finely chopped
1/2 lemon juice, freshly squeezed
1 cup croutons
1 head romaine lettuce, cleaned and torn into pieces
salt and pepper to taste
1. In a small food processor with a blade (or blender) place egg, Worcestershire sauce, lemon juice, anchovies, garlic, pepper and 1/2 cup of the Parmesan cheese.
2. Process until smooth and then slowly start drizzling the oil into the processor while still running.
3. Preheat a frying pan on high heat. Place 2 tablespoons of oil in pan and add shrimp. Cook until one side is orange and slightly browned on the edge. Flip the shrimp and add the garlic. Stir the pan to distribute the garlic. Cook for 2 more minutes. Add the lemon juice and cook for 1 more minute.
4. Toss salad in the dressing. Top with shrimp, croutons, lettuce and remaining cheese.