Serves 4 as a main dish salad.
1/4 cup mayonnaise (or the other spread)
1/2 tsp anchovy paste
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
3 Tbsp grated Parmigiano-Reggiano cheese
Pinch of fresh black pepper
Kosher salt to taste (I didn't use any)
3 hearts of romaine lettuce or 1 large head
2 Tbsp olive oil
1 lb large shrimp (21-25 size), peeled and deveined
2 slices wheat bread, cut into 1-inch cubes
In a small bowl, combine first six ingredients to make the dressing. Stir well, until smooth; taste, and add salt if needed. Refrigerate for at least 20 minutes to allow the flavors to combine.
Tear (don't cut with a knife) the lettuce into large bite-size pieces, and wash thoroughly. Dry with a spin dryer, or in an absorbent dish towel. Place lettuce in a large mixing bowl.
In a small nonstick frying pan, heat 1 Tbsp of olive oil. Sauté the shrimp for 2-3 minutes, until they are pink and curled, but not overcooked. Remove from pan and set aside. In the same pan, heat remaining 1 Tbsp olive oil, and sauté the bread cubes until lightly browned on both sides. Remove from the pan and set aside.
Add the chilled dressing to the lettuce, and toss well to combine. Transfer to a serving bowl or platter. Top with the shrimp and toasted bread cubes.