The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor.

David Bonom
Recipe by Cooking Light May 2015

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Read the full recipe after the video.

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: about 5 shrimp, 2 1/2 cups salad, and 2 bread slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.

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  • 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.

  • Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.

Nutrition Facts

283 calories; fat 15.7g; saturated fat 2.5g; mono fat 8.8g; poly fat 2.6g; protein 22g; carbohydrates 12g; fiber 3g; cholesterol 158mg; iron 2mg; sodium 532mg; calcium 180mg.