This quick and summery take on the classic salad features sweet broiled shrimp, crunchy romaine lettuce, homemade croutons, and a tangy Caesar dressing.

Ingredients

• 1 (10-ounce) loaf sourdough or country-style bread, cut into 3/4-inch cubes (about 5 cups)
• 3/4 cup plus 2 tablespoons olive oil, divided
• 4 tablespoons lemon juice
• 2 cloves garlic, chopped
• 1/2 cup parmesan cheese, grated
• 1 teaspoon anchovy paste
• 2 teaspoons dijon mustard
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 pound medium shrimp, shelled
• 1 head romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1/2 quarts)
• 2 cups cherry tomatoes, halved

Directions

1. Heat the oven to 325°F. Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool.
2. Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.
3. Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.
4. In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing and toss to coat.