Shrimp Caesar Salad

Step 1

Rinse the romaine head under cold water and pat it dry with paper towels. Hold the head upright and slice the leaves crosswise into 2-inch-wide strips, creating bite-sized pieces.

Step 2

Place the romaine pieces in a large salad bowl and set it to the side while you cook the shrimp.

Step 3

Pat the shrimp completely dry with paper towels—moisture prevents them from browning properly.

Step 4

Pour the olive oil into a 12-inch skillet and set it over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 5

Add the minced garlic to the hot oil and stir constantly for 15 seconds until fragrant, then add the shrimp in a single layer without moving them.

Step 6

Let the shrimp cook undisturbed for 2 minutes until the undersides turn opaque and pink, then flip each one and cook for another 90 seconds until the other side matches.

Step 7

Remove the skillet from the heat and let the shrimp cool for 1 minute in the pan, then transfer them to a plate.

Step 8

Pour the Caesar dressing over the lettuce in the bowl and toss gently until every piece is lightly coated, about 20 seconds of turning with a fork and spoon.

Step 9

Divide the dressed salad between two plates, placing half on each.

Step 10

Arrange half of the shrimp on top of each salad, clustering them in the center.

Step 11

Sprinkle the grated Parmesan evenly over each salad, about 2 tablespoons per plate.