Caesar Shrimp Sala d

Prep time: 10 minutes | Cook time: 15 minutes | Serves 4

½ baguette, cut into 1-inch cubes (about 2½ cups)

4 tablespoons extra-virgin olive oil, divided

¼ teaspoon granulated garlic

¼ teaspoon kosher salt

¾ cup Caesar dressing, divided

2 romaine lettuce hearts, cut in half lengthwise and ends trimmed

1 pound (454 g) medium shrimp, peeled and deveined

2 ounces (57 g) Parmesan cheese, coarsely grated

1. Make the croutons: Put the bread cubes in a medium bowl and drizzle 3 tablespoons of olive oil over top. Season with granulated garlic and salt and toss to coat. Transfer to the air fryer basket in a single layer.
2. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC), and set time to 4 minutes.
3. Toss the croutons halfway through the cooking time.
4. When done, remove from the oven and set aside.
5. Brush 2 tablespoons of Caesar dressing on the cut side of the lettuce. Set aside.
6. Toss the shrimp with the ¼ cup of Caesar dressing in a large bowl until well coated. Set aside.
7. Coat the baking pan with the remaining 1 tablespoon of olive oil. Arrange the romaine halves on the coated pan, cut side down. Brush the tops with the remaining 2 tablespoons of Caesar dressing.
8. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 10 minutes.
9. After 5 minutes, remove from the oven and flip the romaine halves. Spoon the shrimp around the lettuce. Return the pan to the oven and continue cooking.
10. When done, remove from the oven. If they are not quite cooked through, roast for another 1 minute.
11. On each of four plates, put a romaine half. Divide the shrimp among the plates and top with croutons and grated Parmesan cheese. Serve immediately.