In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.

Garlic-Scented Croutons:

Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.

Lemon Pepper Grilled 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.

My Private Notes

Name: Caesar Salad with Grilled Shrimp
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/4 cup pasteurized egg product; 1 clove garlic, minced (about 1/2 teaspoon); 1 1/2 teaspoons anchovy paste; 1 teaspoon Dijon mustard; 1/4 teaspoon Worcestershire sauce; 2 tablespoons lemon juice; 3 tablespoons olive oil; 1/4 cup finely grated Parmesan; Salt and pepper; 8 cups coarsely torn romaine lettuce; 2 cups Garlic-Scented Croutons, recipe follows; 20 to 24 Lemon Pepper Grilled Shrimp, recipe follows; 8 slices French bread or other crusty bread (about 2 ounces); 1 teaspoon olive oil or olive oil spray; 1 clove garlic; 2 pinches salt; 1 pound large shrimp (20 to 24 per pound), peeled and deveined; 1 teaspoon olive oil; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons lemon juice