Name: "Shrimp Scampi" Caesar Salad with Kale, Romaine & Toasted Bread Crumbs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 anchovy fillets, packed in oil; 9 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 3 lemons; 85 g Parmesan cheese; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ heads romaine lettuce; black pepper; butter, unsalted; crushed red pepper; Dijon mustard; mayonnaise; panko bread crumbs; salt

"Shrimp Scampi" Caesar Salad with Kale, Romaine & Toasted Bread Crumbs"Shrimp Scampi" Caesar Salad with Kale, Romaine & Toasted Bread Crumbs — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 anchovy fillets, packed in oil

9 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

3 lemons

85 g Parmesan cheese

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ heads romaine lettuce

black pepper

butter, unsalted

crushed red pepper

Dijon mustard

mayonnaise

panko bread crumbs

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Zest half of the lemons into a large bowl. (Reserve remaining lemons for later use.)

Cut butter into small pieces. Add to the bowl with the lemon zest along with bread crumbs, salt, and pepper; stir to combine. Transfer bread crumb mixture to a baking sheet pan and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheet in the oven (it doesn't need to be fully heated) and bake, stirring halfway through, until bread crumbs are golden and toasted, about 5 minutes. Remove from oven and set aside to cool.

Meanwhile, if using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Peel and thinly slice garlic.

Preheat a large skillet over medium heat.

Once the skillet is hot, add additional butter and swirl to coat the bottom. Add garlic and spices; cook, stirring occasionally, until garlic is golden and fragrant, 2-3 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the garlic is golden, juice half of the lemons into the skillet, then add parsley and shrimp. Cook, stirring occasionally, until the shrimp are opaque and cooked through, about 4 minutes. Remove from heat. (Reserve remaining lemons for the next step.)

While the shrimp are cooking, juice remaining lemons into the reserved bowl.

Finely grate Parmesan. Add to the bowl with the lemon juice.

Peel and mince additional garlic; mince anchovy fillets. Add both to the bowl along with mayo, Dijon, salt, and pepper. Whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear kale and lettuce leaves into bite-sized pieces. Add both to the bowl with the dressing and toss to combine the salad.

To serve, divide salad between plates or bowls; top with shrimp scampi and bread crumbs. Enjoy!

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