Ingredients (Serves 4)
For the shrimp:
• 400g (14 oz) large shrimp, peeled & deveined
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• Salt & pepper to taste
• ½ tsp paprika (optional)
For the salad:
• 1 large romaine lettuce heart, chopped
• 1 cup croutons (homemade or store-bought)
• ½ cup shaved Parmesan cheese
For the Caesar dressing (classic style):
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 2 cloves garlic, minced
• 2–3 anchovy fillets, minced (optional but traditional)
• ¼ cup freshly grated Parmesan cheese
• Salt & pepper to taste
• 2–3 tbsp water or milk to thin (if needed)
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Instructions
1. Cook the shrimp
• Heat olive oil and butter in a skillet over medium-high heat.
• Add garlic, then shrimp, seasoning with salt, pepper, and paprika.
• Cook 1–2 minutes per side until pink and opaque. Set aside to cool slightly.
2. Make the Caesar dressing
• In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire, garlic, anchovies (if using), Parmesan, salt, and pepper.
• Thin with water or milk until it reaches your desired consistency.
3. Assemble the salad
• In a large bowl, toss chopped romaine with Caesar dressing until lightly coated.
• Top with shrimp, croutons, and shaved Parmesan.
4. Serve immediately
• Best enjoyed right away so the croutons stay crunchy.
