Shrimp Caesar Salad Recipe

Ingredients

• 1 egg yolk at room temperature
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp Dijon mustard
• 2 cloves garlic, pressed
• 4 anchovy fillets, cut into small pieces
• 8 tbsp (120 ml) avocado oil 8 tbsp (112 g) butter
• 1 tbsp (7 g) lemon zest
• 16 large raw shrimp, cleaned, peeled
• ½ tsp unrefined sea salt
• ¼ tsp black pepper
• 6 cups romaine hearts, cut into inch (2.5 cm) pieces

1. In the cup of an immersion blender, place the egg yolk, lemon juice, mustard, garlic and anchovies. Insert the blender stick and stand it on the egg yolk, then pour the avocado oil carefully on top. Start the blender on low, without moving it from its position. The egg yolk should slowly emulsify with the oil, creating a mayonnaise. Set aside.
2. In a 10 inch (25 cm) saucepan, melt the butter on low heat, then add the lemon zest and carefully place the shrimp in the butter. Sprinkle with salt and pepper. Cook only until the shrimp turns pink, about 30 seconds, then turn and cook for another 30 seconds. Cooking the shrimp longer will make it tough and rubbery.
3. Divide the romaine lettuce into four bowls, place the shrimp onto the lettuce and drizzle with the dressing, dividing it equally amongst the bowls.
4. Serve immediately.