Ingredients
24 medium-sized Shrimps, peeled and deveined
2 Tbsps of Olive Oil
1Tbsp of Black Pepper
2 Tbsps of Lemon Juice
1 Lettuce, chopped into medium pieces
½ cup of Parmesan Cheese, grated
4 slices of Turkey Bacon
8 slices of French Bread
½ cup of American Garden Creamy Caesar Dressing
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Preparation
To prepare the croutons, cut the French bread into small cubes and place them in the oven sheet.
Sprinkle them with a tablespoon of olive oil and half a teaspoon of black pepper.
Toast the bread in a preheated oven at 180oC, stirring from time to time until the bread turns golden; i.e. about 10 minutes. Leave it aside to cool.
To prepare the bacon, place the slices on a sheet lined with parchment paper, and then place the sheet in a preheated oven at 200oC.
Flip them after 5 minutes and then leave them for 5 to 10 minutes to obtain your desired crispness.
Take the sheet out of the oven and cut the slices into small squares after they cool.
Put the shrimps in a bowl and then pour the remaining olive oil. Season with black pepper and stir well. Grill the shrimps on medium heat for 3 minutes on each side, then take them off the heat and place them in the bowl. Pour the lime juice and stir.
Place the lettuce with the grated cheese in the bowl, and then pour the dressing and mix the ingredients well. Distribute the lettuce to 4 dishes and place the shrimps, the bacon, and the toasted bread over them. Serve the salad immediately.
