Shrimp Caesar Salad with Garlic Bread

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Shrimp Caesar Salad

1. Pat 1½ pounds large shrimp dry, then toss with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 5 min
2. Chop 3 romaine lettuce hearts into 1-inch pieces and shave 3 ounces Parmesan with a vegetable peeler; refrigerate both until ready to assemble. 6 min
3. Tear or cube 2 cups of bread into rough ¾-inch pieces for croutons. 3 min
4. Timing-sensitive step. Heat a dry skillet over medium-high, toss the bread pieces with a drizzle of olive oil and a pinch of salt, then toast 5–6 minutes, stirring frequently, until golden and crisp; transfer to a plate. 6 min
5. Timing-sensitive step. Heat a large skillet over high heat until very hot, then add the seasoned shrimp in a single layer and sear 1½–2 minutes per side until pink, opaque, and lightly charred at the edges; remove from heat immediately. 4 min
6. In a large bowl, toss the chopped romaine with enough Caesar dressing to coat (start with about half and add more to taste), then fold in the croutons and half the shaved Parmesan. 3 min
7. Divide the dressed salad among 4 plates, top with the seared shrimp, scatter the remaining shaved Parmesan over the top, season with the remaining ¼ teaspoon black pepper, and serve with lemon wedges. 3 min

Classic Caesar Dressingsauce

1. Finely mince 4 anchovy fillets into a smooth paste and finely grate or mince 2 garlic cloves. 4 min
2. In a medium bowl, whisk together ½ cup mayonnaise, the anchovy paste, the grated garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 tablespoons fresh lemon juice until smooth. 4 min
3. Stir in 1 ounce finely grated Parmesan, ¼ teaspoon black pepper, and ¼ teaspoon kosher salt; taste and adjust seasoning, then refrigerate until needed. 2 min

Herb Butter Garlic Breadbase

1. Position an oven rack in the upper third and preheat the broiler to high. 5 min
2. In a small bowl, mix 4 tablespoons softened unsalted butter with 3 finely minced garlic cloves, 2 tablespoons finely chopped fresh flat-leaf parsley, and ¼ teaspoon kosher salt until combined. 4 min
3. Spread the herb butter evenly over the cut sides of the halved baguette, then sprinkle 1 ounce finely grated Parmesan over the top if using. 2 min
4. Timing-sensitive step. Place the baguette halves cut-side up on a baking sheet and broil 3–4 minutes until the butter is bubbling and the edges are golden brown; watch closely to avoid burning. 4 min
5. Slice the garlic bread into individual portions and serve immediately alongside the salad. 2 min