Lemon Herb Shrimp Caesar Salad with Grilled Garlic Bread

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For the salad

1 bag Taylor Farms Chopped Caesar Salad Kit
1/2 pound large shrimp, peeled and deveined
zest of 1/2 a lemon
juice of 1/2 a lemon
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chopped fresh herbs of your choice (I used thyme, chives, and parsley)

For the garlic bread

Salad

In a medium bowl, combine the shrimp, lemon zest, lemon juice, garlic, salt, and pepper. Stir to combine and let marinate for 15 minutes. Heat a medium nonstick skillet over medium-high heat and add the shrimp. Sauté for 2 minutes or so per side or until cooked through. Finish with an extra squeeze of lemon and stir in the fresh herbs.
To assemble the salad, place the chopped romaine in a large bowl, and add the cheesy crouton crumble, parmesan cheese, and dressing and toss to combine. Top with shrimp and serve with grilled garlic bread. Enjoy!

Grilled garlic bread

Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush both sides of the bread with olive oil. Season with a pinch of salt and pepper. Grill for 1-2 minutes per side, or until grill marks appear. While the bread is still hot, rub both sides with a garlic clove, “grating” it into the bread to infuse the flavor. Repeat with all slices of bread.

Recipe courtesy of Spices in my DNA.