Pan-Grilled Shrimp Over Caesar salad

Pan Grilled Shrimp Over Caesar salad

For the shrimp:

½ pound 16/20 shrimp, peeled and deveined

Old Bay

cayenne

salt and pepper, to taste

nonstick cooking spray

For the salad:

romaine lettuce, cleaned and leafed

Parmesan cheese, grated on the large whole of a box grater

gremolata topping (recipe below)

Caesar dressing (recipe below)

salt and pepper, to taste

For the gremolata topping:

2 tablespoons olive oil

2-3 garlic cloves, minced

¾ cup panko breadcrumbs

a pinch Aleppo chili flakes or red crushed chilies

zest from 1 lemon

salt and pepper to taste

Caesar dressing:

Makes 3 ½ cups

3 garlic cloves

juice from half of a lemon, about 1 tablespoon, freshly squeezed

1 tablespoon red wine vinegar

2-3 anchovies

1 scant tablespoon Dijon mustard

2 dashes Worcestershire sauce

2 cups plus 2 tablespoons of your favorite mayonnaise

1 raw garlic clove, minced

heavy pinch black pepper

1 cup finely grated parmesan

Combine everything but the grated parmesan cheese in a blender. Puree the mixture until smooth. Stir in the grated parmesan cheese by hand. Season to taste with salt and black pepper.

*Before cooking your shrimp, prepare all ingredients for the salad including the gremolata and Caesar dressing.

Make the gremolata:

Heat the olive oil in a sauté pan over medium heat. Add the garlic and toast until fragrant. Add the panko and cook, stirring occasionally, until golden brown. Add the Aleppo and lemon zest and season to taste with salt and pepper. Cook for 30 seconds to dry out the zest. Set aside.

Season the shrimp with the Old Bay, cayenne pepper and a little salt and pepper. Grill until cooked through and set aside.

Toss the lettuce with as much Caesar dressing as you like and top with a generous sprinkle of parmesan cheese. Season with a little salt and pepper if desired. Transfer the dressed lettuce to your serving dish, top with gremolata and the cooked shrimp.