Caesar Salad With Grilled Shrimp

Ingredients

• 3 garlic cloves
• 4 anchovy fillets, chopped
• 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard or worcestershire sauce
• 1/2 cup olive oil
• 1/4 cup finely grated parmesan cheese
• salt & freshly ground black pepper
• 3 small romaine lettuce, coarsely torn
• 1/2 cup drained sun-dried tomato packed in oil, cut into thin strips
• 1 1/2 ounces shaved parmesan cheese
• 1 lb large shrimp, peeled and deveined (20 to 24 per pound)
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons lemon juice

Directions

1. 1

   To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil and cheese. Season the dressing, to taste, with salt and pepper.

2. 2

   To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.

3. 3

   To make the shrimp: Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.