Serves 4
Broiled shrimp are ready in minutes, and if you buy ready-peeled crustaceans, they require no prep work. Today, many lettuces, including romaine, come bagged and cut up. Serve this on a night when a homemade dinner seems nearly impossible.
DRESSING
| ⅓ | cup mayonnaise |
| 2 | cloves garlic, finely chopped |
| 2 | anchovies, finely chopped (optional) |
| ⅛ | teaspoon Worcestershire sauce |
| 2 | tablespoons lemon juice |
| Salt and pepper, to taste |
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1. In a bowl, whisk together mayonnaise, garlic, anchovies, if using, Worcestershire sauce, lemon juice,
salt and pepper.
2. Taste for seasoning and add more salt and pepper, if you like.
SHRIMP AND SALAD
| 1 | pound medium shrimp, peeled and deveined |
| 1 | tablespoon olive oil |
| Salt and pepper, to taste | |
| 1 | bag (12 ounces) romaine hearts, roughly chopped |
| 1½ | cups croutons |
| ½ | cup shredded Parmesan |
1. Turn on the broiler. Slide a rack about 8 inches from the element.
2. On a rimmed baking sheet, toss shrimp with olive oil, salt, and pepper. Slide under the broiler and cook for 2 minutes, watching the shrimp closely, or until cooked through.
3. In a large bowl, toss romaine with dressing, croutons, and Parmesan.
4. On 4 large plates, divide the salad mixture and top with shrimp. Karoline Boehm Goodnick