Shrimp Caesar Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 c. torn sourdough bread or baguette (1/2" pieces)

1/2 tsp. freshly ground black pepper

4 tbsp. extra-virgin olive oil, divided

1 1/2 tsp. kosher salt, divided

1 lb. medium shrimp, peeled, deveined

2 garlic cloves, grated

Zest of 1 lemon

1 tbsp. prepared horseradish

1 tsp. crushed red pepper flakes

3 heads of romaine lettuce, chopped

1/4 tsp. kosher salt

1/2 c. shaved Parmesan

Caesar dressing, for serving

Directions

Croutons & Shrimp

Arrange a rack in center of oven; preheat to 375°. In a large bowl, toss bread pieces, black pepper, 2 Tbsp. oil, and 1/2 tsp. salt. Spread bread pieces on a baking sheet.

Bake croutons until crispy and light golden brown, 10 to 12 minutes.

Wipe out bowl. In same bowl, toss shrimp, garlic, lemon zest, horseradish, red pepper flakes, and remaining 2 Tbsp. oil and 1 tsp. salt. Cover with plastic wrap and refrigerate at least 10 minutes and up to 30.

Assembly

In a large bowl, toss romaine and salt.

In a large skillet over medium heat, spread shrimp; pour in remaining marinade. Cook, turning halfway through, until shrimp are pink and cooked through, about 2 minutes per side. Let cool slightly.

Transfer shrimp to bowl with lettuce. Add Parmesan and croutons. Pour in 1/3 cup dressing and toss to combine. Serve with remaining dressing alongside.

Nutrition

• Calories: 402
• Total Fat: 20 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 195 mg
• Sodium: 1281 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 11 g
• Total Sugars: 7 g
• Protein: 37 g