Shrimp and Caesar Salad


 This recipe serves 6


  • 9 slices rye bread, crusts removed
  • olive oil Oil, olive, salad or cooking
  • 10 cups water Water, municipal
  • 1/2 cup dry vermouth, dry white wine or fresh lemon juice
  • 2 Tbs pickling spice Spices, pickling spice
  • 4 cloves garlic, flattened
  • 2 lbs uncooked large shrimps, peeled and deveined
  • 3 large heads romaine lettuce, torn into pieces Lettuce, cos or romaine, raw
  • 3 cups frshly grated romano cheese
  • Caesar salad dressing
  • pepper, freshly ground Spices, pepper, black
  • paper thin slices of Romano cheese
  • lemon wedges Lemon juice, raw


Step 1

Preheat oven to 300F. Brush bread with oil. Cut into 1" cubes. Arrange cubes on heavy cookie sheet . bake until crisp and golden brown, about 10 mins. Cool completely. Can be done 1 day ahead and stored airtight.

Step 2

Bring water, vermouth, pickling spice and garlic to a boil in large pot. Add shrimp and cook until just pink, about 2 minutes. Drain shrimp. place in large bowl . cover and refrigerate until well chilled.

Step 3

Toss lettuce, grated romano cheese croutons and shrimps with dressing in a large bowl. Season with pepper. Divide onto plates and top with cheese slices. garnish with lemon wedges.


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