Serves 4

Broiled shrimp are ready in minutes, and if you buy ready-peeled crustaceans, they require no prep work. Today, many lettuces, including romaine, come bagged and cut up. Serve this on a night when a homemade dinner seems nearly impossible.

DRESSING

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cup mayonnaise
2 cloves garlic, finely chopped
2 anchovies, finely chopped (optional)
teaspoon Worcestershire sauce
2 tablespoons lemon juice
Salt and pepper, to taste

1. In a bowl, whisk together mayonnaise, garlic, anchovies, if using, Worcestershire sauce, lemon juice,
salt and pepper.

2. Taste for seasoning and add more salt and pepper, if you like.

SHRIMP AND SALAD

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper, to taste
1 bag (12 ounces) romaine hearts, roughly chopped
cups croutons
½ cup shredded Parmesan

1. Turn on the broiler. Slide a rack about 8 inches from the element.

2. On a rimmed baking sheet, toss shrimp with olive oil, salt, and pepper. Slide under the broiler and cook for 2 minutes, watching the shrimp closely, or until cooked through.

3. In a large bowl, toss romaine with dressing, croutons, and Parmesan.

4. On 4 large plates, divide the salad mixture and top with shrimp. Karoline Boehm Goodnick