Grilled Shrimp Caesar Salad

• 1/4 cup canola mayonnaise (such as Hellmann's)
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• 1 oil-packed anchovy fillet, drained and mashed to a paste
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1/2 small garlic clove, minced
• 7 teaspoons extra-virgin olive oil, divided
• Cooking spray
• 1 pound peeled and deveined extra-large shrimp
• 2 ounces whole-wheat French baguette, cut into 8 slices
• 10 cup baby romaine lettuce

1. Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.
3. Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.

canola mayonnaise, lemon rind, lemon juice, freshly ground black pepper, mustard, worcestershire sauce, tabasco sauce, oil, parmesan cheese, garlic, extravirgin olive oil, cooking spray, shrimp, baguette, baby romaine lettuce

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