Caesar Salad Chiffonade With Shrimp Or Crab

• 3 romaine lettuce hearts, chiffonade into approximately 1/4 inch strips
• 1/2 - 1 cup baby shrimp, approximately 2 to 3 tablespoons per person or 1/2-1 cup crab, about 2 to 3 tablespoons per person
• 1/2 cup fresh chives, cut approximately 1/2 inch long
• kosher salt
• freshly cracked black peppercorns
• 2 cups croutons
• 1/2 cup parmesan cheese, grated
• caesar salad dressing
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced

1. Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
2. Place a ring on the plate, such as a clean tuna can with both ends removed.
3. Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
4. Add more Romaine, filling the ring to the top, packing it down again lightly.
5. Carefully remove the ring, top with Parmesan and croutons and serve.

romaine lettuce hearts, baby shrimp, fresh chives, kosher salt, freshly cracked black, croutons, parmesan cheese, caesar salad dressing, extra virgin olive oil, mustard, lemon juice, garlic

Taken from www.food.com/recipe/caesar-salad-chiffonade-with-shrimp-or-crab-164814 (may not work)