Using a prepared salad dressing and shelled, deveined shrimp shortens the prep time for this favorite salad.
2 tablespoons olive oil 1 clove garlic, minced Salt, to taste 6 slices sandwich bread, cut into 1/2-inch cubes Shrimp Ingredients:
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined (thawed if frozen) 2 teaspoons lemon zest 2 tablespoons fresh lemon juice Salt and pepper, to taste 2 small heads Romaine lettuce, trimmed and torn into 2-inch pieces Prepared Caesar salad dressing, to taste
1. For croutons: Preheat oven to 350 degrees F. In a medium bowl, combine oil, minced garlic and salt; let stand for 5 minutes. Add bread cubes; toss to coat. Spread in an even layer on a rimmed baking sheet. Bake 15 minutes, until golden, stirring occasionally. Cool on baking sheet. 2. For shrimp: Warm oil in a large skillet with a lid over medium heat. Add shrimp and lemon zest. Cover and cook 5 minutes, stirring occasionally, until shrimp are opaque. Remove from heat; stir in lemon juice, salt, and pepper. 3. In a large bowl, toss lettuce and dressing to coat. Heap on the shrimp and croutons; serve immediately. Tip:
Because Caesar salad dressing is thick, this recipe calls for sturdy Romaine lettuce.
I'm not one to brag, but my croutons are fabulous. It's all about the cast-iron skillet.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."