Crisp romaine lettuce tossed with creamy Caesar dressing and topped with juicy pan-seared shrimp, croutons, and Parmesan cheese.

Scale

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp salt

1 large head romaine lettuce, chopped

1/2 cup Caesar dressing

1/2 cup croutons

1/3 cup freshly grated Parmesan cheese

1 tbsp lemon juice

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1. Pat the shrimp dry and toss with olive oil, garlic powder, salt, and black pepper.

2. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, until pink and opaque.

3. Remove shrimp from the pan and drizzle with lemon juice while warm.

4. Add chopped romaine to a large bowl and toss with Caesar dressing until lightly coated.

5. Top the salad with cooked shrimp, croutons, and grated Parmesan cheese.

6. Toss gently and serve immediately.

Warm the croutons briefly in the skillet after cooking the shrimp for extra flavor.