Spicy Citrus Caesar Salad

This is an all-weather recipe. It cooks inside, so rain is not a problem, and the hot sauce will brighten even the dreariest day. And if the day is hot and sunny? This cool yet hearty salad will hit the spot.

The recipe is from Tabasco. You can substitute a pound of boneless, skinless chicken breast for the shrimp.

Spicy Citrus Caesar Salad
Makes 6 servings

Shrimp:
1 pound large shrimp, peeled and deveined
1/2 teaspoon original Tabasco® brand pepper sauce
1/2 teaspoon salt

Croutons:
2 tablespoons butter
1 garlic clove, minced
1/2 teaspoon original Tabasco® brand pepper sauce
3 cups French bread cubes

Dressing:
3 tablespoons fresh-squeezed lemon juice
1 teaspoon original Tabasco® brand pepper sauce
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Salad:
6 cups cut-up romaine lettuce
1/2 cup shredded or flaked Parmesan cheese

For the shrimp: Combine shrimp with Tabasco sauce and salt in a large bowl; toss to mix well. Cook shrimp mixture in a hot 10-inch skillet over medium-high heat, until lightly browned on all sides and tender, stirring occasionally.

For the croutons: Melt butter in a 12-inch skillet over medium heat; add garlic and Tabasco sauce. Cook 3 minutes; remove garlic. Add bread cubes to a skillet; toss to mix well. Cook 5 minutes, stirring frequently or until bread is golden and crisp.

For the dressing: Combine lemon juice, Tabasco sauce, Dijon, sugar and salt in a small bowl. Gradually whisk in olive oil until well blended.

To assemble the salad: Toss romaine, Parmesan cheese, croutons and dressing in a large bowl; toss to mix well. Top with shrimp.