Shrimp Caesar salad

• Prepare the necessary ingredients.
  

Croutons

• Prepare croutons for the salad. Cut white bread into cubes about 1.5 cm on each side and place in a bowl. Then sprinkle the future croutons with salt, dry garlic, and Herbes de Provence, drizzle with olive oil, and mix to evenly distribute the ingredients.
  100 g bread, ½ tsp salt, ½ tsp garlic, 1 tsp Herbes de Provence, 5 tbsp olive oil
  
• Spread the future croutons on a baking sheet lined with parchment paper and dry in the oven for 20-30 minutes at 160℃.
  
• Thaw ready-to-eat salad shrimp, sprinkle with lemon or lime juice, and leave to marinate for 15-20 minutes.
  100 g shrimp, 1 tbsp lemon
  

Sauce

• Start making the sauce. Grate a small amount of Parmesan on a fine grater.
  50 g Parmesan
  
• Mix raw eggs, grated cheese, Worcestershire sauce, lime (lemon) juice, salt, pepper, and garlic cloves (optional) in a bowl.
  ½ tsp salt, 2 pcs egg, 20 g cheese, 1 tbsp Worcestershire sauce, 1 tbsp lemon, 1 clove garlic, 1 pinch pepper
  
• Combine all ingredients into a single mass using a blender. Then add olive oil in a thin stream, continuing to beat to obtain a homogeneous emulsion.
  

Salad

• Tear lettuce leaves by hand into a separate bowl and then drizzle with dressing.
  150 g lettuce
  
• Using a vegetable peeler, shave thin flakes of Parmesan from the block.
  
• Assemble the salad on a plate. To do this, lay the lettuce leaves mixed with the sauce at the bottom. On top of the green ‘pillow,’ place the shrimp and croutons. Sprinkle the salad with Parmesan flakes and serve. Bon appétit!