Shrimp Caesar Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 130 g
2. 2 Leaf lettucepack 150 g ≈ $0.49 80 g
3. 3 White breadpack 350 g ≈ $1.41 40 g
4. 4 Hard cheesepack 200 g ≈ $2.64 20 g
5. 5 Tomatoes≈ $4.67 per kg 80 g
6. 6 Mayonnaise 20 g
7. 7 Garlic≈ $10.00 per kg 4 g
8. 8 Lemon≈ $4.65 per kg 10 g
9. 9 Olive oil 10 ml
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: rinse the lettuce and tomato⁵; peel¹ the shrimp and rinse under cold water; cut the bread into cubes about 1 cm; heat a skillet over medium heat and lightly grease it with a drop of oil.

2. Toast the bread until golden brown, 2–3 minutes in the same pan with a drop of oil, stirring to brown evenly.

3. Sauté the shrimp with garlic⁷ for about 3 minutes over medium heat; salt to taste and cook until pink.

4. In a small bowl, mix mayonnaise, lemon⁸ juice, and grated cheese until smooth and homogeneous.

5. Tear the lettuce into large pieces and slice the tomato⁵ into rounds.

6. Combine the salad, tomato⁵, shrimp, and croutons; dress with the sauce and toss until evenly coated.

7. Serve on plates immediately; if desired, garnish with a lemon⁸ wedge.