Shrimp Caesar. When it is too hot to cook!

A classic salad on nearly every menu. The newsflash is that you can make a better version in your own kitchen.

One of those dishes that is perfect for when it is Too Hot To Cook!

Ingredients

• 1/2 teaspoon Dijon mustard
• a bit of freshly grated lemon zest
• Juice of 1/2 lemon
• 1/2 teaspoon anchovy paste (if you are truly opposed to this ingredient, leave it out, but you should be more open minded as it makes the dish)
• pinch salt
• a few grinds black pepper
• 1 tablespoon olive oil
• 3 tablespoons freshly grated Parmesan cheese
• 8 ounces peeled cleaned shrimp, for two servings

Instructions

• Whisk together the mustard, zest, lemon juice, anchovy paste, salt, pepper, olive oil, and 1 tablespoon Parmesan until creamy in appearance.
• Season shrimp with salt and pepper and sear in a small smoking hot nonstick pan for 2 to 3 minutes, until just cooked through.
• Toss romaine lettuce with enough dressing to lightly coat, divide between two plates, top with remaining Parmesan and place shrimp.