Name: Grilled shrimp Caesar salad
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.00 lettuce cos; 1.00 lettuce butter; 12.00 shrimps or prawns; 30.00 ml fresh chillies 573; salt to taste; 2.00 eggs just the yolks; 7.00 ml garlic cloves, crushed; 7.00 ml mustard powder; 4.00 anchovy fillets chopped; 500.00 ml fresh chillies 573; 60.00 ml vinegar red wine; 30.00 ml Worcestershire sauce; 15.00 ml lemon juice; freshly ground black pepper; salt to taste; parmesan cheese grated

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Ingredients (16)

1.00	lettuce — cos
1.00	lettuce — butter
12.00	shrimps — or prawns
30.00 ml	fresh chillies — 573
	salt — to taste

DRESSING

2.00	eggs — just the yolks
7.00 ml	garlic — cloves, crushed
7.00 ml	mustard — powder
4.00	anchovy fillets — chopped
500.00 ml	fresh chillies — 573
60.00 ml	vinegar — red wine
30.00 ml	Worcestershire sauce
15.00 ml	lemon juice
	freshly ground black pepper
	salt — to taste
	parmesan cheese — grated

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Method:

DRESSING: Place egg yolks, garlic, mustard and anchovies in a bowl. Whisk until well blended, about 2 minutes. Gradually add about 250 ml (1 cup) oil, whisking briskly.
Add vinegar and Worcestershire sauce and continue to whisk, gradually adding remaining oil.
Whisk in lemon juice and black pepper and season to taste with salt. Add Parmesan cheese.
Tear lettuces into bite-sized pieces, wash thoroughly and spin dry. Place in a large bowl and chill, lightly covered.
Meanwhile, brush shrimps or prawns with olive oil and sprinkle with salt. Grill lightly until edges are crisp. Place on chilled lettuce, pour over dressing, toss and serve immediately.