Cook the Shrimp

1. Ideally, you’ll want to prep the shrimp and dressing ahead of this salad so you can serve chilled shrimp and a cold dressing.
2. To make the shrimp, heat a pan on medium-high heat.
3. To cook the shrimp, heat a pan over medium-high heat.
4. Once the pan is hot, add the shrimp in a single layer. Cook for about two to three minutes on each side until the shrimp turn pink and opaque.
5. Remove the shrimp from the pan and allow them to cool completely.
6. After they’ve cooled, transfer them to the refrigerator until you’re ready to assemble the salad.
7. Serving chilled shrimp really helps keep this salad fresh and light.

Make the Caesar Dressing

1. In a bowl, combine the mayonnaise, grated Parmigiano Reggiano, Dijon mustard, lemon juice, artichoke paste, salt, and pepper.
2. Whisk everything together until the dressing is smooth and creamy.
3. Taste and adjust seasoning if needed.
4. Once it’s mixed, place the dressing in the refrigerator for at least 30 minutes. This helps the flavors come together and gives the dressing a nice chilled consistency that works perfectly with the salad.

Assemble the Salad

1. When everything is ready, assembling the salad takes just a few minutes.
2. Start by adding chopped kale and romaine lettuce to a large bowl.
3. Add a few spoonfuls of the Caesar dressing and toss gently so the greens are lightly coated.
4. Next, add the chilled shrimp on top of the greens.
5. Scatter the Texas toast croutons over the salad and finish with shaved Parmigiano Reggiano and freshly cracked black pepper.
6. If you like a little extra brightness, a squeeze of lemon over the top works really well here.
7. Serve immediately.