Grilled Caesar Salad with Shrimp

For The Dressing

• 2 tablespoons mayonnaise
• 1 tablespoon grated Parmesan
• 1 clove garlic (minced)
• 1/4 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice

For The Salad

• French baguette for the croutons
• 1 teaspoon dried oregano
• 3 tablespoons olive oil (divided)
• 1 head of romaine lettuce
• Salt
• Black pepper
• 2 medium tomatoes (chopped into dice)
• 1/2 cup grated Parmesan cheese plus 1 tablespoon
• 6 large shrimp (seasoned with your favorite seafood rub and skewered)

1. Preheat the oven to 375 degrees F.
2. Place all of the dressing ingredients in a blender and pulse until well mixed. Set aside.
3. Cut about half of the baguette into cubes and transfer to a baking tray.
4. Drizzle 1 tablespoon of the olive oil over the bread and sprinkle with the dried oregano.
5. Gently toss together to coat the bread cubes and bake in the oven for about 10 minutes and they turn golden brown. Slice the romaine in half lengthways keeping the root on at the bottom.
6. Drizzle the remaining two tablespoon of oil over the inner leaves of the lettuce and season with salt and pepper.
7. Heat your grill to high and place the two pieces of lettuce onto the grill, seasoned side facing down.
8. Grill for about 1 minute and then turn them over and grill for another 20-30 seconds. You just need to char the lettuce and it’ll cook very fast so keep an eye on it.
9. Transfer the lettuce to a plate.
10. Place the shrimp skewer onto the grill and cook for about 3 minutes each side and the shrimp is a nice pink color.
11. Place the lettuce onto a large plate and drizzle the dressing over and around it.
12. Add the Parmesan cheese and arrange the tomatoes and croutons around the lettuce, adding more dressing if preferred.
13. Finally place the shrimp on top of the lettuce and serve at once.