Preheat the oven to 175°C/350°F. Oil a baking sheet, using about 1 teaspoon of oil per serving. Lay the bread cubes on the sheet and coat them thoroughly with the oil. Grill until the cubes are lightly toasted, about 10 min. Set aside.
Make the dressing:
Drain the anchovy fillets, pat them dry on a paper towel, then mince.
In a small saucepan heat one tablespoon of the olive oil over moderately low heat. Add the crushed garlic then cook 2-3 min until it is softened. Add the minced anchovies, then
stir and mash them 1 min to form a paste. Set aside.
Separate the egg yolk(s) from the white(s). (Set aside the white(s) in a jar in the refrigerator or freezer for future use in another recipe).
In a bowl, whisk together the yolk(s), mustard, vinegar, grated Parmesan cheese, and Worcestershire sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to
taste. Set aside.
Dress the salad:
In a nonstick pan, fry the chopped bacon until crisp. Set aside on a paper towel to absorb the excess fat. Add the shrimp to the pan then sauté, with stirring until they are opaque throughout and pink-coloured, 3-4 min. Season with salt and pepper.
Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
In a salad bowl, toss the romaine lettuce with the croutons, the bacon bits, and the dressing until the salad is well combined. Arrange the shrimp over the salad and serve.
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