Caesar and the Goddess

for the shrimp and the garlic toast planks

• 20 extra large shrimp, peeled, tails left on and deveined
• 3 garlic cloves, 2 peeled and sliced, and 1 left whole
• fresh tarragon
• kosher or sea salt
• fresh cracked black pepper
• olive oil
• 1 baguette

1. Heat your broiler.
2. In a bowl, toss together the shrimp, garlic, some fresh tarragon, some salt, 4 or 5 grindings of pepper and a drizzle of olive oil. Set aside and let marinate for a few minutes.
3. For the garlic toast planks, slice the baguette in half, then lengthwise into four long thin slices, or however you like. Toast (or broil) in a hot oven for just a few minutes, until bread takes on some color. Watch it carefully, or you’ll have burnt toast! Remove from oven.
4. Rub toast planks with the whole garlic clove, and drizzle with olive oil. Set aside.
5. Heat a large saute pan (I use non-stick) with a bit of olive oil to medium/high heat. Add shrimp and sauté for just a few minutes on each side, or until opaque and cooked through. The shrimp will take on a lovely shade of pink/orange. Set aside.

for the salad and dressing

• 2 Romaine lettuce hearts, leaves washed and dried
• 1/4 cup milk
• 1 cup Hellman’s olive oil mayonnaise, or homemade
• juice of ½ to 1 whole lemon
• 4 tablespoons (or a good handful) flat-leaf parsley
• 2 garlic cloves, peeled
• 2 tablespoons (or a half-handful) fresh tarragon, plus more for the salad
• 6 good quality oil-packed anchovy filets
• 2 tablespoons grated Parmigiano Reggiano (microplaned), plus more for topping salad
• kosher or sea salt
• fresh cracked black pepper
• 20 cooked shrimp

1. Cut Romaine leaves into 1” pieces and place in a large bowl. Set aside.
2. In a blender, combine milk, mayo, lemon juice, parsley, garlic, tarragon, anchovies and Parmigiano. Hit the puree button and let it go until nice and smooth. If too thick, add a splash of milk and whiz it again. Taste for salt. Stir in a little pepper, if you’d like. Set aside.
3. Sprinkle some fresh tarragon over the salad. Dollop a few big spoonfuls of the dressing onto the salad. Toss well. Add more dressing if desired. Shower some Parmigiano over top and toss lightly. Store remaining dressing in refrigerator.
4. Plate the salad. Artfully arrange 5 shrimp on each salad. If desired, spoon a bit of dressing onto the shrimp. Grate more Parmigiano over top, if desired. Garnish with garlic toast planks alongside.