Quick recipe: Seafood Caesar

Serves 4

¾ pound large shrimp (about 16), peeled and deveined

2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided

2 cloves garlic, minced, divided

1 teaspoon grated lemon zest

¼ teaspoon freshly ground black pepper

Cooking spray

2 teaspoons fresh lemon juice

4 anchovy fillets, minced, or 2 teaspoons anchovy paste

1 teaspoon Dijon mustard

8 cups chopped romaine leaves

1 tablespoon freshly grated Parmesan cheese

1/3 pound lump crabmeat

Homemade or store-bought croutons (see Kitchen Note)

1. In a medium bowl, toss shrimp with 2 teaspoons oil, half of the garlic, lemon zest and pepper. Spray a grill pan or heavy skillet with cooking spray and heat on medium-high. Add shrimp and cook until they turn pink, about 2 to 3 minutes per side. Remove shrimp from heat and set aside.

2. In a large bowl, whisk together lemon juice, anchovies or paste, mustard and remaining garlic. Slowly whisk in 2 tablespoons oil.

3. Add lettuce and cheese, tossing well. Divide among 4 plates, top with shrimp, crab and croutons and serve.

Times Kitchen Note: To make simple croutons, toss 1 ½ cups cubed baquette or other white bread with 3 tablespoons olive oil and a pinch of salt. Toast in a preheated 350-degree oven 8 to 10 minutes or until golden.

From "The South Beach Diet: Taste of Summer Cookbook" by Arthur Agatston, MD