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  Shrimpy Caesar

  SHRIMPY CAESAR THE TAMPA TRIBUNE
  
  1 lb. sm/med shrimp,
  shelled, & deveined
  1 dozen shrimp
  1 sm. clove garlic, minced
  ½ cup olive oil
  2 med heads romaine lettuce,
  torn up, chilled
  ½ teaspoon salt
  Freshly grd. pepper
  1 egg, coddled
  Juice of 2 lemons
  1 T. Worcestershire
  sauce
  6 anchovy fillets,
  optional
  1 cup croutons
  1/3 c. grated Parm-
  esan cheese
  
  In a sauce pan, cook shrimp in 1½ cups water un-
  til just pink; drain.
  
  Card 1 Back:
  Add garlic to oil; let stand several hours.
  In a large salad bowl, toss romaine with
  garlic, oil, salt, and pepper. Break coddled
  egg into middle of the salad. Squeeze or pour
  lemon juice over romaine. Add Worcestershire
  sauce and anchovies; toss well. Add croutons
  and cheese; toss lightly with shrimp.
  Makes 8 servings.
  NOTE: To coddle egg, cook 1 minute gently
  boiling water.
  
  ---
  
  # Shrimpy Caesar
  
  *The Tampa Tribune*
  
  *Makes 8 servings*
  
  ## Ingredients
  
  - 1 lb. small/medium shrimp, shelled and deveined
  - 1 dozen shrimp
  - 1 small clove garlic, minced
  - 1/2 cup olive oil
  - 2 medium heads romaine lettuce, torn up, chilled
  - 1/2 tsp salt
  - Freshly ground pepper
  - 1 egg, coddled
  - Juice of 2 lemons
  - 1 Tbsp Worcestershire sauce
  - 6 anchovy fillets, optional
  - 1 cup croutons
  - 1/3 cup grated Parmesan cheese
  
  ## Instructions
  
  1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
  2. Add garlic to oil; let stand several hours.
  3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
  4. Break coddled egg into the middle of the salad.
  5. Squeeze or pour lemon juice over the romaine.
  6. Add Worcestershire sauce and anchovies; toss well.
  7. Add croutons and cheese; toss lightly with shrimp.
  
  **NOTE:** To coddle egg, cook 1 minute in gently boiling water.