This makes a great summer main dish.
4 slices baguette, cut into 1/2 inch cubes
1-2 TBL butter mixed with a bit of garlic, basil, oregano, salt & pepper
1 large head romaine lettuce, washed and torn apart
½ cup Extra Virgin Olive Oil
Fresh grated Parmigiano-Reggiano
24 – 30 medium raw shrimp, peeled and deveined
1 tsp Tunisian Harissa or Rose Harissa (use more for more heat)
1 – Sauté baguette in garlic herb butter to make your croutons.
2 – Pour 2 tsp olive oil into bottom of a large wooden bowl. Rub bowl with the garlic. Then Mince the garlic and add to bowl.
3 – Add four ‘strips’ of anchovy paste (each 3-inch long). Mash the garlic and anchovy paste together.
4 – Add egg yolk and most of the lemon juice. Whisk in the olive oil.
5 – Add 2 TBL grated parmesan and a few grinds of black pepper.
6 – Taste and adjust with lemon juice, oil or salt as required.
7 – To make shrimp: Heat the oil and butter in a frying pan. Add the garlic and sauté for 20 seconds. Rub the shrimp with Tunisian or Rose Harissa and add. Turn shrimp after a minute or two. Add vodka and ignite carefully. Shake pan until flames are extinguished. Cook another minute until shrimp are done.
8 – Remove half the dressing from the bowl. Add lettuce and toss to coat. Add more dressing as required. Add more parmesan and croutons. Add shrimp to each plate before serving.