A shrimp sandwich topped with Romaine lettuce tossed in Caesar dressing and shards of shaved Parmesan on a toasty Ciabatta bun.
For the Caesar dressing, in a blender or food processor, combine mayonnaise, Parmesan, lemon juice, dijon, anchovy paste, Worcestershire sauce, a 1/4 teaspoon of salt and a 1/2 teaspoon of black pepper. Process until smooth. With the motor running, remove the feed tube and slowly drizzle in a 1/3 cup of olive oil. Set aside until ready to use.
Place shrimp on the baking sheet, drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss until evenly coated with oil and seasoning. Spread apart so there is a small amount of space between each shrimp.
To shave Parmesan, run a vegetable peeler firmly along the wedge of cheese and allow the wedges to fall on your work surface.
The Anthony Kitchen