Caesar Salad with Shrimp

Make the dressing:

1. Drain the anchovy fillets, pat them dry on a paper towel, then mince.
2. 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.
3. 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).
4. In a bowl, whisk together the yolk(s), mustard, vinegar, grated Parmesan cheese, and Tabasco 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:

5. 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.
6. Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
7. In a salad bowl, toss the romaine lettuce with the bacon bits and the dressing until the salad is well combined. Arrange the shrimp over the salad and serve.