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    Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp View Edit
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    Servings: Not specified

    Directions

    Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.

    Ingredients
    • 1/4 cup extra-virgin olive oil, eyeball it
    • 1 teaspoon anchovy paste
    • 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
    • 1 lemon, zested and juiced
    • 2 large cloves garlic, chopped or grated
    • Freshly ground black pepper
    • 1 tablespoon Worcestershire sauce
    • 2 hard boiled eggs, finely chopped

    Parsed from recipe text (no separate ingredient records).
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