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This salad brings together the sweet tenderness of shrimp, the crunch of romaine hearts, and the zing and subtle caramelized notes of grilled lemons
The first recipe I ever made as a 19-year-old culinary student was a Caesar salad dressing of roasted garlic and rosemary. My mother, brother and sister loved it so much that I must have made it every week for a year after that. And now each time I smell the aroma of roasting garlic, it takes me right back. This shrimp Caesar salad pays homage to that exciting time in my life, when I was just starting to develop a reverence for great ingredients.
Preheat the oven to 375°F. In a bowl, brush the bread slices with rosemary oil until evenly coated. Season lightly with salt and pepper. Spread on a rimmed baking sheet and toast in the oven, stirring occasionally to promote even browning, for 15 minutes or until golden. Tear into pieces.
Excerpted from Lure by Ned Bell and Valerie Howes. Photographs by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.