Mediterranean Shrimp Caesar

• 13 c. water
• 3 tbsp. lemon juice
• 2 large egg yolks
• 1 tsp. honey-Dijon mustard
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 3 anchovy fillets
• 1 clove garlic
• 13 c. extra-virgin olive oil
• 1 lb. peeled and deveined extra-large shrimp
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. fresh rosemary
• 1 tbsp. fresh lemon juice
• 1 small shallot
• 13 loaf ciabatta bread
• 1 pt. mixed cherry or grape tomatoes
• 2 small hearts of romaine
• 1/4 c. shaved Parmesan cheese

1. For the dressing: Whisk together water, lemon juice, egg yolks, mustard, salt, and pepper in a small saucepan over medium-low heat, whisking constantly until it comes to just under a boil and thickens to a yogurt-like consistency, about 4 minutes.
2. Transfer to a blender and add remaining dressing ingredients.
3. Puree until thick and smooth.
4. To prepare the shrimp and salad: In a medium bowl, toss shrimp with 1 Tbsp of the oil, rosemary, lemon juice, and shallot; set aside.
5. Heat remaining 1 Tbsp oil in a large nonstick skillet over medium heat.
6. Saute bread cubes until lightly golden on all sides, 2 to 3 minutes; remove to a large salad bowl.
7. Add tomatoes to bowl.
8. Heat a stovetop grill pan or broiler.
9. Grill or broil shrimp 4 to 5 minutes, turning once, until pink and firm, then add to salad bowl with lettuce.
10. Toss with 1/2 cup of the dressing to lightly coat.
11. Top with shaved Parmesan cheese.
12. Pass extra dressing at table, if desired.

water, lemon juice, egg yolks, honey, kosher salt, ground black pepper, anchovy, clove garlic, extravirgin olive oil, shrimp, extravirgin olive oil, fresh rosemary, lemon juice, shallot, bread, mixed cherry, hearts of romaine, parmesan cheese

Taken from www.delish.com/recipefinder/mediterranean-shrimp-caesar-recipe (may not work)