Weeknight Caesar Salad & Garlic Shrimp We order Caesar salads

Weeknight Caesar Salad & Garlic Shrimp We order Caesar salads almost everywhere we go, so I figured it was time to make it at home! Crispy, cold romaine, fresh Parmesan, and the airy, toasted croutons were perfect with this stellar dressing recipe (shoutout to Ellen Purcell!) This version of Caesar dressing— made with a coddled egg yolk— called for an infused garlic oil— which I then used to make this juicy, luscious garlic shrimp. With dressing made ahead of time, this is a quick 20 minute weeknight meal! And please, don’t forget to dip your crostini and get all that garlic and oil goodness at the end (Side three)! This will definitely be in rotation often (dressing makes enough for a multiple salads!)
– garlic oil: 1 cup quality extra virgin olive oil, 6 cloves garlic halved and sliced lengthwise. Prepare one day or several hours ahead of time to let the garlic infuse.
Caesar Dressing
– 1/3 cup garlic oil
– 2 tbsp white wine vinegar
– juice from 1/2 lemon
– 1 egg yolk, from 1-minute coddled egg
– dash Worcestershire
– salt
– freshly ground pepper
– 1/3 cup freshly grated Parmesan cheese
– 1/2 tbsp Dijon mustard
(Whisk all together to combine!)
– day-old Italian loaf cut into pieces. Brushed with garlic oil and tossed with paprika, Italian seasoning and garlic powder. Baked at 350 until golden brown.

Garlic shrimp:
– shrimp peeled, dried and seasoned with salt, paprika, garlic powder
– add and heat 2/3 cup remaining garlic oil (with all garlic pieces) into a pan. Once heated, add shrimp and cook through 3 minutes per side. Remove from heat and add a squeeze of fresh lemon, a handful of parsley and serve with crispy toasted bread!