3 Tbsp(s)
1 clove
8 cup(s) shredded
1 tsp
1 Tbsp
1/2 tsp(s)
1 pound
1 ounce
1 whole
3 Tbsp(s)
376 g
5 g
4 g
454 g
4 g
First, cook the shrimp. Bring a pot of filtered water to a boil. Add shrimp. Cook until tails curls and shrimp turn pink. Drain shrimp and chill over ice.
Add lemon juice, mustard, anchovies, mayonnaise and garlic to a food processor or Magic Bullet. Process until smooth. Add half of cheese and the black pepper; pulse until combined.
Peel and devein the shrimp.
Combine romaine and shrimp in a large bowl. Add the dressing and toss to coat.
Divide among plates, top with the remaining cheese.
Serve.
0.1 Servings Fruits / 2 Servings Vegetables
Calories: 246.4
Omega-6 / Omega-3 ratio: 0 : 1
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