Caesar's Salad with Shrimps Saltimbocca
1 ¼ cup olive oil
2 garlic cloves, smashed
8 fillets of anchovies, drained, patted dry and roughly chopped
½. cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 egg yolk at room temperature
salt and pepper
½ cup Parmigiano Reggiano finely grated
Parmigiano Reggiano grated
24 large shrimps
24 slices of prosciutto
24 leaves of basil
2 tablespoons unsalted butter
Place the garlic, anchovies, lemon juice, mustard, Worcestershire, yolk, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Slowly add the olive oil to the processor feed tube and process until thick.
Add the ½ cup Parmigiano Reggiano and give it a couple of pulses
Generously season the shrimps with pepper. Wrap 1 basil leaf around the shrimp and then wrap the prosciutto around it. Secure with a toothpick.
In a large skillet melt the butter over medium heat and add the prosciutto-wrapped shrimps. Cook on each side for 2 minutes or until crisp.
Spread a couple of tablespoons of Caesar's Salad dressing on the bottom of a place. Place the Romaine salad over and gently folding the dressing into the. salad. Add the prosciutto shrimps and grate more Parmigiano Reggiano over the whole salad.