INGREDIENTS
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2 large heads romaine lettuce (about 10-12 cups)
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1 large garlic clove, minced
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4 anchovy fillets or heaping 1/2 teaspoon anchovy paste
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1 egg
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Juice of one lemon
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1 tablespoon Whole Grain Dijon mustard
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1/4 teaspoon worcestershire sauce (optional)
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1/2 cup olive oil
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Salt and freshly cracked black pepper
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1 pound shrimp, peeled and deveined
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1 teaspoon smoked paprika
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1 teaspoon thyme
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1/2 teaspoon garlic powder
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1/2 teaspoon cayenne pepper
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Pinch of salt
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3 tablespoons olive oil
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Diced tomato
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Avocado
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Toasted pumpkin seeds
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Sliced red onion
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Olives