Shrimp Caesar Salad - cooking recipe

Ingredients

8 None thin slices sourdough bread
6 None anchovy fillets
1 None egg
1/3 cup ricotta cheese
1/3 cup plain yogurt
1 tbsp lemon juice
1 1/2 tsp Dijon mustard
1 clove garlic, crushed
2 tsp olive oil
4 slices bacon, chopped
20 medium uncooked shrimp, peeled and deveined, with tails intact
1 head baby Romaine lettuce, leaves torn
1/3 cup flaked Parmesan cheese

Preparation

Preheat the oven to 350\u00b0F. Place bread in a single layer on a baking sheet. Bake for 20 mins or until light golden and crisp. Cool. Break bread into 3/4-inch pieces.
For the dressing, use paper towels to pat oil from anchovies. Coarsely chop anchovies, reserving half for salad. Blend or process remaining anchovies, egg, ricotta, yogurt, juice, mustard and garlic for 1 min or until smooth. Season with salt and pepper.
Heat oil in a skillet on medium heat. Add bacon; cook and stir for 2 mins or until lightly browned. Remove from skillet. Add shrimp to pan; cook for 1 min each side or until shrimp turn pink.
Toss lettuce, Parmesan cheese, bread, bacon and reserved anchovies in a large bowl. Divide salad among serving plates. Serve topped with shrimp. Drizzle with dressing and sprinkle with pepper.