Southwestern Shrimp Caesar Salad

• 1 (10-ounce) package torn romaine lettuce
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 pound cooked medium shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 tablespoons egg substitute
• 2 tablespoons cider vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste
• 1 garlic clove
• 1/4 teaspoon salt
• 1/2 cup freshly grated Parmesan cheese

1. Combine first 4 ingredients in a large bowl; set aside.
2. Process olive oil and next 9 ingredients in a blender until smooth, stopping to scrape down sides. Add cheese, and process until blended.
3. Just before serving, pour dressing over salad mixture, tossing to coat. Divide salad mixture among 4 individual plates or containers. Sprinkle evenly with Chili Croutons.
4. Note: If preferred, substitute 1 pound baked or grilled chicken breast slices for the shrimp.

torn romaine lettuce, red bell pepper, yellow bell pepper, shrimp, olive oil, egg substitute, cider vinegar, lemon juice, peppers, worcestershire sauce, anchovy paste, garlic, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/southwestern-shrimp-caesar-salad (may not work)