Caesar salad with rock shrimp croutons and pepitas

Ingredients

1 large head romaine hearts
1/4 cup crushed bread crumbs
1/4 cup flour
8 oz. rock shrimp (or diced prawns)
1/4 cup olive oil
Salt and pepper, to taste
Caesar dressing
1/4 cup grated Parmesan
1/4 cup pepitas (toasted pumpkin seeds)

Caesar dressing
1/4 cup grated Parmesan
2 cloves garlic, minced
1 1/2 tbsp. Dijon mustard
2 tsp. lemon juice
1 tsp. Worcestershire
1/2 tsp. black pepper
3/4 cup olive oil

Directions

Quarter romaine head lengthwise and put on 4 separate plates. Combine bread crumbs and flour. Roll shrimp in mixture (make sure the shrimp are wet enough for flour to stick). Heat oil over medium heat in a small pan and fry shrimp, turning them over when golden. Season with salt and pepper; pat dry and set aside. Slowly pour dressing over all 4 heads of lettuce, as little or as much as desired. Sprinkle Parmesan cheese over lettuce and top with pumpkin seeds. Finish with rock shrimp and serve.

Caesar dressing
Place all ingredients except oil in a mixing bowl. Slowly add oil while whisking, allowing the mustard to emulsify the dressing.

Serves 4