1 bag Taylor Farms Caesar Chopped Kit
300g shrimp, peeled
1/2 lemon juice and zest
1 clove of garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chopped fresh herbs of your choice (l used thyme, chives, and parsley)
For the garlic bread
2-4 thick slices of crusty bread
olive oil for brushing
salt and pepper
1-2 cloves garlic, peeled
In a medium bowl, combine the shrimp, lemon zest, lemon juice, garlic, salt, and pepper. Stir to combine and let marinate for 15 minutes.
Heat a medium nonstick fry pan over medium-high heat and add the shrimp. Sauté for 2 minutes or so per side or until cooked through. Finish with an extra squeeze of lemon and stir in the fresh herbs.
Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush both sides of the bread with olive oil. Season with a pinch of salt and pepper. Grill for 1-2 minutes per side, or until grill marks appear. While the bread is still hot, rub both sides with a garlic clove, "grating" it into the bread to infuse the flavour. Repeat with all slices of bread.
To assemble the salad, place the chopped cos in a large bowl, add the cheesy crouton crumbles, parmesan cheese, and dressing and toss to combine. Top with shrimp and serve with grilled garlic bread.
Recipe by Spices in my DNA