Caesar Salad with Rock Salt Roasted Shrimp, Prosciutto, and Lemon Vinaigrette

To Prepare shrimp:

Preheat broiler to 500 degrees F. Spread a thin layer (about 1/4″ thick) of rock salt in bottom of a pan that has 1″ sides (like a jelly roll or 1/4 sheet pan). Place shrimp in shells on top of salt. Broil 4-6 inches from the broiler, approximately 5-7 minutes – just until shrimp turn opaque. Remove from oven and cool on a baking rack.

To Prepare Croutons:

Reduce oven temperature to 375 degrees F. Add olive oil, basil, garlic, cayenne pepper, salt and pepper to large bowl. Whisk to blend. Add bread cubes and toss to coat well. Transfer to a sheet pan or jelly roll pan. Bake 8-10 minutes, until light golden and slightly crisp. Remove and cool on baking rack.

To Prepare Dressing:
In a small bowl, whisk lemon juice, dijon mustard, worcestershire sauce, anchovy paste, garlic, and parsley until well blended. While whisking, slowly pour in olive oil until dressing thickens and is emulsified. Add salt and pepper to taste.

When shrimp is cool enough to handle easily, peel, leaving tails intact. Drizzle a few tablespoons of dressing over shrimp, gently toss to coat, cover and refrigerate if not using immediately. Refrigerate dressing also if not using immediately.

To Prepare Remainder of Salad Ingredients:

Place sun dried tomatoes in warm water to soak until softened, about 15 minutes. Drain the water off of the tomatoes and add artichoke hearts, plus about 2 tablespoons of the artichoke marinade liquid. Cover and refrigerate.

In a small skillet, over medium heat, toast pine nuts for 2 minutes, shaking frequently to prevent burning. Set nuts aside. In same skillet, cook prosciutto over medium heat until crisp, and slightly golden. Remove to paper towel lined plate and cool.

To assemble, for each serving:
Place about 1/4 cup dressing in a large bowl. Placing the dressing in first prevents soggy salad. Add sun dried tomatoes, artichokes, a few tablespoons of asiago cheese, and stir to blend well. Add croutons, and toss to coat. Add 1 cup romaine lettuce and toss to coat. Arrange belgian endive spears around edges of your serving plate. Mound salad in center, sprinkle with pine nuts and prosciutto, and top with 4-5 shrimp. Sprinkle with additional grated asiago cheese if desired. Enjoy!