Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light May 2015


Read the full recipe after the video.

Recipe Summary

23 mins
23 mins
Serves 4 (serving size: about 5 shrimp, 2 1/2 cups salad, and 2 bread slices)


Ingredient Checklist


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

  • 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.