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Shrimp Caesar Salad

Created by MCPammy on July 31, 2014

1 loaf (10-ounce) sourdough bread (or country-style bread, cut into 3/4-inch cubes, about 5 cups)
3/4 cup oil (olive oil)
3 tablespoons oil (olive oil)
4 tablespoons fresh-squeezed lemon juice
2 to 3 cloves garlic, chopped
1/2 cup Parmesan cheese, grated
1 teaspoon anchovy paste

2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pound medium raw shrimp (shelled)
1 head romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1/2 quarts)
2 cups halved cherry tomatoes

Step 1: Heat the oven to 325 degrees F.
Step 2: Toss the bread cubes with 3 tablespoons of olive oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool. Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.
Step 3: Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.
Step 4: In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing and toss to coat.