Shrimp Caesar Salad

30 minutes

Serves 4


  • 1 pound of large peeled shrimp
  • 2 tablespoons of Pónselo a To’ Cooking with my Doctor
  • 4 preserved anchovy fillets
  • 1 tablespoon of Garlic Paste Cooking with my Doctor
  • 2 egg yolks
  • 1/2 cup of olive oil
  • 1 teaspoon of Dijon mustard
  • 2 tablespoons of lemon juice
  • 1/4 cup of Parmesan cheese
  • 2 bunches of Iceberg lettuce
  • Whole grain bread cut into medium-sized pieces and lightly toasted


  1. Prepare the dressing: use a fork to mix the garlic and anchovy fillets until a pasty consistency is achieved.
  2. Add the mustard, lemon juice, and egg yolks and mix well.
  3. Slowly add the olive oil while continuing to whisk until all ingredients are incorporated into an emulsion.
  4. Mix the lettuce with the bread.
  5. Add the dressing to the lettuce mixture and mix well.
  6. Season the shrimp with Pónselo a To’.
  7. Grill until golden brown.
  8. Serve immediately, topped with Parmesan cheese to taste and shrimp.